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(Serves 8)
4 chicken breasts (whole)
4 thin slices broiled ham
2 oz. Swiss cheese
4 Tbsp. butter
1/2 c. cornflake crumbs
1 Tbsp. dry parsley flakes
1 tsp. seasoned salt

1 c. sour cream
1 can cream of mushroom soup

Mix together cornflake crumbs, parsley flakes and
seasoned salt. Debone and split breasts. Place between pieces
of waxed paper and flatten to 1/8 inch with meat mallet. Lay
bone side up. Divide ham onto chicken. Cut cheese into 8
chunks and place on ham. Roll up and fasten with toothpicks.
Melt butter in low dish. Microwave 30 seconds. Dip chicken
roll in butter and then in crumb mix. Place in dish and
sprinkle with remaining crumbs. Cover with wax paper and
microwave 10 to 12 minutes with rearranging halfway through
cooking. When done, let stand 5 minutes. Pour over the sauce
mix. Bake a little longer until sauce is bubbly.

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