Stuffed Chicken Breasts - cooking recipe

Ingredients

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

Preparation

Split, bone and skin chicken breasts.
Place each half breast on a sheet of waxed paper; flatten to 1/4 inch thickness, using a meat mallet.
Chop ham and Swiss cheese; add minced parsley and pepper to ham and cheese.
Mix well.
Place 1 tablespoon of mixture on chicken breast.
Roll up lengthwise and secure with wooden toothpick. Dip each chicken breast in egg; coat well with bread crumbs.
Melt butter in heavy skillet; brown chicken on all sides.
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.
Pour over chicken.
Bake 2 hours at 325\u00b0, covered.