4 lg. chicken breasts, split, boned, and skinned
4 slices Swiss cheese, halved
4 slices boiled ham, halved
1/2 c. flour
1/2 c. seasoned bread crumbs (dry)
1/2 c. Parmesan cheese (optional)
Melted butter
1 egg
2 or 3 tbsp. water
Hot cooking oil
Salt and pepper to taste

Place each half chicken breast on waxed paper. Flatten to 1/4 inch thick using meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Place 1/2 slice ham and cheese on each half of chicken breast. Tuck and roll jelly roll fashion. Secure with toothpicks. Combine egg and water; beat well. Combine bread crumbs, flour, and Parmesan cheese. Dip each piece of chicken in egg, then coat with bread crumb mixture. Brown in butter and oil. Serve with Creamy Sauce.

Cream Sauce: Reserved pan drippings, 3/4 cup chicken broth, 2 tablespoons flour, 1/4 cup dry white wine, and 1/2 cup mushrooms (chopped). Blend flour into pan drippings. Cook until smooth and bubbly. Blend in broth and wine. Cook, stirring constantly, until thickened. Add mushrooms. Pour over chicken. Bake at 350 degrees for 20 minutes. Serves 8.