3 whole med. chicken breasts (2 1/2 lbs.)
6 thin slices boiled ham
6 thin slices Swiss cheese
1 med. tomato, peeled and chopped fine
Dried sage, crushed
1/2 c. dry bread crumbs
1/2 c. Parmesan cheese
1 tbsp. parsley flakes
6 butter parts (1/4 inch chip cut from 1/4 lb. stick)

Halve whole chicken breasts lengthwise. Skin and bone chicken breasts removing all skin and fat. Rinse breast with cold water.

Place breast, boned side up, on flat surface. Place 1 ham, 1 cheese slice on each breast (trim and fit ham and cheese so it does not extend over edges of breasts). Top with some chopped tomato; sprinkle lightly with sage. Roll up jelly roll style, pressing to seal.

Combine bread crumbs, Parmesan cheese and parsley. Carefully dredge rolled chicken breast with this mixture. With seam side down place in shallow baking dish. Dot with butter chips. Bake at 350 degrees for 30 to 40 minutes. Serves 6.