Golden Chicken Rolls


6 chicken breasts, split,

1/2 c. butter, melted

   boned and skinned

2/3 c. soft bread crumbs

12 thin slices Ham-

1/4 c. grated parmesan

  boiled or baked

Velvety Mushroom Sauce

12 thin slices Swiss cheese



1 day Ahead:   Flatten chicken to albout 7 1/2 x 6 pieces.   Place one slice each of ham and swiss cheese on each and roll up jelly-roll style, folding in sides.  Dip in butter and then combined bread crumbs and parmesan.   Cover and refrigerate.  

45 min. Ahead:  Arrange breasts on 15x10x1 jelly roll pan and bake at 350 for 40 min. or until golden brown.  Serve with Velvety Mushroom Sauce.


Velvety Mushroom Sauce


1 can condensed Cream of

2 T. chives

   Chicken Soup

1 c. dairy sour cream

1 4 oz. can sliced mushrooms

1/4 c. chopped parsley

1/2 C.  milk




Combine soup, mushrooms, milk and chives and cook over med. heat until boiling.  Remove from heat and stir some of the soup mixture into sour cream and add to rest of  the hot mixture.   Warm over low heat and stir in parsley just before serving.


Serve with Rice With Vegetables


-from Lois Harder

MCC Fellowship Meals 1997