Servings: 4
Prep time: 30 Minutes
Cook time: 1 Hour and 40 Minutes
Difficulty: Moderate

4 slices of cooked ham
4 boneless skinless chicken breasts
4 slices Swiss cheese

3/4  cup all-purpose flour

3/4 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon pepper

1 egg

3/4 cup Italian seasoned bread crumbs

4 teaspoons butter

3/4 cup chicken broth

3/4 cup white wine

1 can cream of chicken soup

3/4 cup sour cream, at room temperature

2 tablespoons canola oil

Pound the chicken breast very thin. There are two ways to assemble. One is to layer a ham slice and a cheese slice on top of each breast and roll it up like a jelly roll, using toothpicks or skewers to hold the shape. The other (easier) way is to layer a ham slice and a cheese slice on the center top of each breast and fold the chicken breast in half. Then pound around the edges to seal.

Mix the flour, salt, pepper, and paprika in a small bowl.

Whisk egg and milk together in a second medium sized bowl.

Spread bread crumbs on a plate.

Coat each chicken breast with flour mixture.

Dip each breast in egg mixture.

Roll each breast in the bread crumbs.

Slowly brown the breasts on all sides in butter in a large frying pan.

Add the broth and wine.

Cover and simmer for 1 hour.

Remove the chicken to a warm platter.

Blend the chicken soup into the pan drippings.

Gradually stir in the sour cream.

Heat gently.

Pour over chicken.

Serve with mashed potatoes or rice.