8 boneless, skinless chicken breasts
8 slices boiled ham
8 slices Swiss or jalsberg cheese
Salt & pepper
Flour (for dredging)
2 eggs, beaten
1 c. dry bread crumbs
3 tbsp. butter
1 tbsp. vegetable oil

WINE SAUCE:

1 tbsp. butter
1/2 c. dry white wine
1 tbsp. cornstarch
1 c. chicken broth

Pound breasts very thin. put slice of ham and slice of cheese on it; roll and fasten with toothpicks. Combine salt, pepper and flour. Dip each breast into the flour, then into beaten eggs, then into bread crumbs.

In large skillet, heat butter and oil. Saute breasts until golden on all sides. Put into shallow baking dish.

Sauce: Melt butter. Add wine and simmer 2-3 minutes. Combine cornstarch with 1 tablespoon water and add with chicken broth to wine. Cook, stirring constantly, until sauce has thickened slightly. Spoon sauce over chicken. Bake in 350 degree oven for 40-45 minutes.