4 chicken breasts, boned and skinned
4 thin ham slices
4 thin Swiss cheese slices
1 can cream of mushroom soup
Toothpicks
Pound chicken flat between wax paper. Roll one breast with a slice of
cheese and a piece of ham with chicken on outside. Roll tight and
toothpick in a few places.
Mix soup with 1/3 can of water. Place chicken rolls in baking dish,
pour soup mix over and cover. Bake at 350� for 1 hour, turning once.
After baking, drippings make great gravy.