4 boneless chicken breasts (skinned)
1 pkg. Swiss cheese
1 pkg. sandwich ham
2 c. cornflakes crumbs
1 can cream of chicken soup
1 egg, beaten
Toothpicks
Beat chicken breasts with mallet or hammer to death. Lay one piece of ham over top and also same with cheese (amount depends on how much you want in the middle); fold together and close edges with toothpicks. Dip in the egg then cover with smashed cornflakes. Place on ungreased sheet or glass pan and cook in oven at 400° for 45 minutes, or until chicken is tender. Dilute soup with milk or water to the point of a saucy consistency. When chicken is fully cooked, pour the soup mixture over the chicken and serve.
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