4 whole chicken breasts, split, boned & skinned
8 slices cooked ham
8 slices Swiss cheese
3 tbsp. minced parsley
1/4 tsp. pepper
1 egg, beaten
1/2 c. Italian bread crumbs
1/4 c. butter
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) carton sour cream
1/3 c. dry sherry
1 (4 oz.) can sliced mushrooms, drained

Place each breast half on waxed paper; flatten to 1/4 inch thickness, using meat mallet or rolling pin. Place one slice ham and one slice cheese in center of each breast piece. Sprinkle with parsley and pepper. Roll up lengthwise and secure with toothpicks. Dip each breast half in egg; coat well with bread crumbs.

Melt butter in heavy skillet; brown chicken on all sides. Remove chicken to a 13 x 9 inch baking dish; reserving drippings in skillet. Add remaining ingredients to reserved drippings and stir well. Pour sauce over chicken; bake, uncovered at 350 degrees for 40-45 minutes.

Makes 8 servings.