Stuffed Chicken Breasts(Appetizer) - cooking recipe

Ingredients

6 boneless and skinless breasts of chicken
1 can cream of mushroom soup
1/2 c. cooking sherry or white wine
thinly sliced ham
thinly sliced sharp cheese
Parmesan cheese, freshly grated
flour
eggs
salt and pepper

Preparation

Pound chicken until thin.
Place 1 slice of cheese and ham on chicken.
Roll and secure with toothpick.
Dip in egg, then flour. Place in pan.
Mix soup/sherry and pour over chicken.
Sprinkle with Parmesan.