(3 oz.) boneless chicken breast halves
(1 oz.) slices lean cooked ham, cut in half
(1 oz.) slices swiss cheese, cut in half
egg lightly beaten
cup chopped onion
(10-½ oz.) can cream of chicken soup
Place chicken between 2 sheets of plastic wrap, and flatten to 1/4 inch thickness using a meat mallet. Place one slice of each of ham and cheese in center of each chicken breast half. Roll up lengthwise and secure with wooden picks. Dip each chicken roll in egg and dredge in flour. Place chicken rolls, seam side down, in a shallow baking dish coated with cooking spray. Bake at 350* for 20 minutes. Combine onion and soup, stirring well. Spoon over chicken and bake at 350* for 15 minutes more or until chicken is done.