Boneless skinned chicken breast
Cooked or boiled ham, sliced thin
Swiss or Monterey Jack cheese
Melted butter
Cornflake crumbs

SAUCE:

1 can cream of chicken soup
1/2 c. sour cream
1/4 c. milk or water

Pound chicken breast between pieces of glad wrap to about 1/8-inch thick. Wrap piece of boiled ham around small piece of cheese covering completely. Then wrap chicken breast around ham trying to keep it wrapped tight. Dip in melted butter, then in crumbs. Place in Pyrex baking dish. Bake at 375 degrees for 1 hour. Heat sauce ingredients and spoon over each piece of chicken.