Chicken Breasts à la Parisienne

Description
Makes 4 servings.

Ingredients

 * 4 chicken breast halves, skinned and boned (about 1 pound)
 * 4 thin slices cooked ham
 * ¼ cup butter or margarine, melted
 * ⅓ cup fine dry bread crumbs or corn flake crumbs
 * ½ teaspoon salt
 * ¼ teaspoon ground black pepper
 * 1 x 7½-ounce can semi-condensed savory cream of mushroom soup
 * 2 tablespoons sour cream
 * 1 teaspoon Sauterne wine or other dry white wine
 * 2 cups hot cooked rice (cooked in chicken broth)
 * 2 tablespoons chopped fresh parsley

Directions

 * 1) Place chicken, cut side up, between pieces of wax paper or plastic wrap. Beat each with flat side of meat mallet until thin, forming about a 4-inch square.
 * 2) Place ham slice on each piece of chicken. Roll up as for jelly roll.
 * 3) Brush each roll well with butter; roll in mixture of bread crumbs, salt and pepper.
 * 4) Place in buttered shallow baking pan and bake at 375°F for 30 minutes.
 * 5) Meanwhile, combine soup, sour cream and wine. Heat thoroughly.
 * 6) Combine rice and parsley. Toss lightly.
 * 7) Serve chicken rolls on beds of parsley rice and top with sauce.