8 chicken breast halves, skinned and boned
1/4 tsp. salt
1/4 tsp. white pepper
2 eggs, beaten
1 c. milk
4 (1 oz.) slices cooked ham, cut in half
4 (1 oz.) slices Swiss cheese, cut in half
1/3 c. all-purpose flour
1 1/3 c. fine dry bread crumbs
Vegetable oil
Mushroom Sauce (optional)

MUSHROOM SAUCE:

1 (10 3/4 oz.) can mushroom soup, undiluted
1 (8 oz.) carton commercial sour cream
1 (4 oz.) can sliced mushrooms, drained
1/3 c. dry sherry

Place each piece of chicken between two sheets of wax paper and flatten to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper.

Combine eggs and milk; brush both sides of chicken pieces with milk mixture. Place a piece of ham and a piece of cheese in center of each chicken pieces. Brush top of cheese slices with milk mixture. Fold ends over ham and cheese; roll up, beginning with long side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with bread crumbs. Cover and chill one hour.

Heat 1/2 inch oil in heavy skillet; add chicken, and pan fry over medium heat 20 minutes or until golden brown, turning frequently. Drain well. Serve with Mushroom Sauce, if desired.

To make sauce, combine all ingredients in a saucepan; cook over medium heat, stirring occasionally, until thoroughly heated. Yield: 2 1/2 cups.