3 whole chicken breasts (2 1/2 lb.) each breast makes 2 pieces
6 thin slices boiled ham
6 thin slices Swiss cheese
1 med tomato, peeled, seeded and chopped
Dried sage, crushed
1/3 c. finely dry bread crumbs
2 tbsp. grated Parmesan cheese
2 tbsp. snipped parsley
1/4 c. butter

Skin, half lengthwise and bone chicken breasts. Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken. Place a ham slice and a cheese slice on each cutlet, trimming to fit within 1/4 inch of edges. Top with some chopped tomato; sprinkle lightly with sage. Fold up sides, roll up jelly roll style, pressing to seal. Combine bread crumbs, Parmesan cheese, and parsley. Dip chicken in butter, then roll in crumbs. Bake in a shallow baking pan in a 350 degree oven for 40-45 minutes. Remove to a serving platter. Stir mixture remaining in pan until smooth; spoon over chicken. Serves 6.