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3 large boned, skinned chicken
breasts, cut in 1/2
6 thin slices boiled ham
6 thin slices Swiss cheese
2 Tbsp. butter
1 can cream of mushroom soup
2 Tbsp. white wine
1 Tbsp. minced parsley
1 can (2 1/2 to 3 oz.) sliced
mushrooms, drained

Pound chicken breast with mallet until 1/4-inch thick.
Place 1 slice of ham and cheese on each. Tuck in side and roll
up jellyroll fashion. Skewer with 2 toothpicks. Melt butter
in microwave in 8 x 12-inch baking dish. Microwave chicken in
melted butter on High 3 minutes, uncovered. Turn chicken over
so seam is down. Microwave on High 3 minutes. Combine soup,
wine and sliced mushrooms. Pour over chicken. Microwave on
High 7 minutes, rotating dish after 3 1/2 minutes. Garnish
with minced parsley. Yields 6 servings.

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