| | Directions | | Chicken: The day before, flatten chicken to about 7.5 x 6 in. pieces, using the flat side of a meat mallet or rolling pin. Place 1 slice ham and 1 slice cheese on each. roll up like a jelly roll, folding in sides to hold in ham and cheese. Dip each roll in melted butter, then in combined bread crumbs and Parmesan cheese. Cover and refrigerate. Forty-five minutes before serving arrange chicken in 15.5 x 10.5 x 1 in. jelly roll pan or shallow roasting pan. Bake at 350 degrees for 40° or until golden brown. Meanwhile prepare sauce. Sauce: Mix cream of chicken soup, sliced mushrooms, milk and chives in saucepan. Cook over medium heat, stirring occasionally until mixtures comes to a boil. Remove from heat. Stir some of the hot mixture into sour cream. Then stir sour cream mixture back into hot mixture. Warm over low heat. Just before serving stir in parsley. |
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| Ingredients | | - |  | 6 chicken breasts, skilled, boned and split |
| - | | 12 thin slices boil or baked ham |
| - | | 12 slices Swiss cheese |
| - | | 1/2 cup butter, melted |
| - | | 2 1/3 cups soft bread crumbs |
| - | | 1/4 cup grated Parmesan cheese |
| - | | Velvety Mushroom Sauce |
| - | | 1 can cream of chicken soup |
| - | | 4 ounces sliced mushrooms, undrained |
| - | | 1/2 cup Milk |
| - | | 2 tablespoons fresh chives |
| - | | 1/4 cup chopped fresh parsley |
| - | | 1 cup sour cream |
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