Boneless, skinless chicken breasts (I usually do six to eight)
sliced ham
sliced swiss cheese
1/2 pint sour cream
1 (10 oz) can cream of chicken soup
Pound chicken breasts to 1/4-inch thickness. Place ham and swiss cheese slice on top. Roll up and secure with toothpicks. Blend sour cream and soup, then pour over chicken. Cover and bake for 70 minutes at 300.
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