DIRECTIONS

Flatten chicken breast to 1/4-in. thickness; to each with one piece of ham and one piece of cheese. Fold chicken around ham and cheese; secure with toothpicks. In a shallow bowl, combine flour, salt and paprika. In another bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs. In a large skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 50-60 minutes or until chicken juices run clear. Remove toothpicks. Place rice on a serving platter; to with chicken and keep warm. In the same skillet, combine soup and sour cream; heat through but do not boil. Pour over chicken and rice. Yield: 6 servings.