2 whole chicken breasts, split and boned with skin left on
1/2 c. diced Mozzarella cheese
1/3 c. bread crumbs made from Italian or French bread
5 tbsp. unsalted butter
4 tsp. diced cooked ham

Cut pocket in each chicken piece and stuff generously with cheese. Tuck and shape each piece until you have a small loaf with skin on top. Wrap individually in foil and steam over hot water 20 minutes. Remove foil and discard skin from chicken.

Toast bread crumbs until golden in 2 tablespoons melted butter; set aside. Heat ham in remaining butter. Dress chicken with bread crumbs and ham. Serve immediately. Serves 4.