- 4 skinless, boneless chicken breast halves
- 4 slices ham
- 4 slices Swiss cheese
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 2 eggs, beaten
- 1/3 cup milk
- 1 cup dry bread crumbs
- 1/4 cup olive oil
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 pound fresh mushrooms, sliced
- 1/4 teaspoon garlic powder
- 1/8 teaspoon curry powder
- 1/4 cup white wine
- 1/2 cup sour cream
- 2 sprigs fresh parsley, for garnish
- Preheat oven to 350 degrees F (175 degrees C).
- Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.
- To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9×13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.