8 (1 oz.) slices cooked ham
8 (1 oz.) slices Swiss cheese
8 boneless chicken breasts
3 Tbsp. minced parsley
1/4 tsp. pepper
1 egg, beaten
1/2 c. Italian bread crumbs
1/4 c. butter or margarine
1 can cream of celery soup
8 oz. sour cream
1/3 c. dry sherry


Place 1 slice of ham and 1 slice of cheese in the center of each chicken piece. Sprinkle evenly with parsley and pepper. Roll up lengthwise and secure with wooden picks. Dip each chicken breast in egg; coat well with bread crumbs. Melt butter in a heavy skillet; brown chicken on all sides. Remove chicken to a 12 x 8 x 2-inch baking dish, reserving drippings in skillet. Add remaining ingredients to reserved drippings and stir well. Pour sauce over chicken. Bake, uncovered, at 350° for 40 to 45 minutes.