CHICKEN ST. STEVENS

CHICKEN ST. STEVENS

4 whole chicken breasts, boned, skinned and halved

8 thin slices Smithfield ham (prosciuto may be substituted)

8 thin slices Swiss cheese

1 can mushroom soup, undiluted 1/2 pt. sour cream

Fresh mushrooms, sliced 1/4 c. sherry or madeira

In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a 9" x 13" dish and cover with ham slices. Pour sauce over chicken, reserving a small amount for later. Sprinkle with paprika. Bake, covered, for 45 minutes to 1 hour at 350 degrees. When done, cover with cheese and the remaining sauce. Bake an additional couple minutes until the cheese melts. Serves 8.