Stuffed Chicken Breasts

• 4 whole chicken breasts
• 8 (1 oz.) slices cooked ham
• 8 (1 oz.) slices Swiss cheese
• 3 Tbsp. minced fresh parsley
• 1/4 tsp. pepper
• 1 egg, beaten
• 1/2 c. Italian bread crumbs
• 1/4 c. butter
• 1 can cream of chicken soup
• 1 (8 oz.) carton sour cream

1. Split, bone and skin chicken breasts.
2. Place each half breast on a sheet of waxed paper; flatten to 1/4 inch thickness, using a meat mallet.
3. Chop ham and Swiss cheese; add minced parsley and pepper to ham and cheese.
4. Mix well.
5. Place 1 tablespoon of mixture on chicken breast.
6. Roll up lengthwise and secure with wooden toothpick. Dip each chicken breast in egg; coat well with bread crumbs.
7. Melt butter in heavy skillet; brown chicken on all sides.
8. Remove chicken to a 12 x 8 x 2-inch baking dish. Reserve drippings in skillet. Add cream of chicken soup and sour cream to drippings and stir.
9. Pour over chicken.
10. Bake 2 hours at 325u0b0, covered.

chicken breasts, ham, swiss cheese, parsley, pepper, egg, italian bread crumbs, butter, cream of chicken soup, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=355571 (may not work)