4 (2 oz.) skinned, boned chicken breast halves
2 (1 oz.) slices cooked lean ham, cut in half
2 (1 oz.) slices low-fat Swiss cheese, cut in half
1 egg, beaten
2 tbsp. all-purpose flour
Vegetable cooking spray
1/3 c. chopped onion
1/4 (10 1/2 oz.) can cream or chicken soup, undiluted

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Place one-half slice each of ham and cheese in center of each chicken breast half. Roll up lengthwise, and secure with wooden picks.

Dip each chicken roll in egg and dredge in flour. Place chicken rolls, seam side down, in a shallow casserole dish coated with cooking spray, and bake at 350 degrees for 20 minutes.

Combine onion and soup, stirring until well combined. Pour over chicken, and continue to bake at 350 degrees for 15 minutes or until chicken is done.