•   Parsley
•   Salt
•   Pepper
• 3 eggs beaten
•   Italian breadcrumbs
• 1/2 cup melted butter (or margarine)
• 1 10 - 3/4-ounce can cream of mushroom soup
• 1 8-ounce carton sour cream
• 1/3 cup dry sherry
• 1 4-ounce can sliced mushrooms
• 8 thin slices ham
• 8 thin slices Swiss cheese
• 8 boneless chicken breasts, pounded thin

Preheat the oven to 350°. Place 1 slice of ham and 1 slice of cheese on each chicken breast. Sprinkle the top with parsley, salt, and pepper. Roll up and secure each breast with a toothpick. Dip in the beaten eggs. Roll in the breadcrumbs.

In a skillet brown the chicken rolls on all sides and the ends in the melted butter. Place the browned chicken into a casserole dish. To the drippings add the soup, sour cream, sherry, and mushrooms. Mix well. Pour the mixture over the chicken and bake uncovered in the preheated oven for 40 to 45 minutes.

Note: The chicken can be prepared up to the baking step, then covered and placed in the refrigerator until you are ready to bake. Allow a few extra minutes of baking time if the chicken is cold from refrigerator.