4 Skinless, boneless chicken breast halves
4 Slices swiss cheese
4 Slices cooked ham
1/2 c Melted butter, in shallow bowl
1 1/2 c Seasoned bread crumbs
Salt & pepper

Sauce:
1 can cream of chicken soup1/3 cup sour cream

Heat the soup and sour cream over low
heat until warm. Serve over the chicken.

Preheat oven to 375 Degrees. Grease an 8" x 8" (or 9" x 9") baking dish.

Pound the chicken breasts to approx. 1/4" thickness. Sprinkle each piece of chicken with salt and pepper on both sides. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, tucking in the sides as you roll and secure with toothpicks in either end.

Dip the rolled-up chicken in the butter, and then in the bread crumbs. Place in the greased baking dish, seam side down and bake for 35 to 40 minutes until chicken is no longer pink.

Spoon the sauce over the warm chicken. Serve with steamed broccoli.

3 Large eggs
2 tbsp. half and half
1/4 tsp. dried thyme
3/4 tsp. salt
1/4 cup smoked salmon (slivered)
6 asparagus spears
1/3 cup crumbled chevre (goat cheese)
2 tbsp. unsalted butter

In mixing bowl beat eggs with half and half, seasonings andwhen thouroughly blended, gently fold in salmon. set aside

Cut aspasragus  down the center lengthwise and then into 2 inch peices

In a skillet  bring slighlty salted water to a boil and add cut asparagus.  reduce heat and cover..  Simmer for 3 minutes or untill asparagus is tender.  Drain onto paper towel and pat dry.

Combine the asparagus with chevre cheese in a bowl.

Preheat broiler.

In a 10 inch skillet melt butter over medium heat.  Reduce heat to medium low and add egg mixture.  Cook untill the bottom is set, about 3 minutes.  Turn off the heat.  Sprinke  the asparagus and cheese mixture over egg and place the skillet under the broiler and cook untill the eggs are set and the cheese is melted.  Whe the Frittata is golden brown it is ready to be served.  Enjoy immediately.