3 tbsp. fine dry bread crumbs
2 tsp. snipped parsley
1/4 tsp. paprika
1/8 tsp. dried basil, crushed
2 whole lg. chicken breasts, skinned, halved lengthwise, and boned (or Holly Farm already prepared)
2 thin slices fully cooked ham, halved (1 1/2 oz. total) or use lunch meat slice turkey ham
1 thin slice Swiss cheese, quartered (1 1/2 oz.)
1 sm. tomato, peeled, seeded, and chopped (or sm. canned tomatoes)
Dried basil, crushed
1 tsp. cooking oil

Stir together bread crumbs, snipped parsley, paprika, the 1/4 teaspoon basil, and 1/8 teaspoon salt; set aside. Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges of the chicken, pound lightly with the flat side of a meat mallet, forming a rectangle about 1/8 inch thick. Remove the clear plastic wrap. Repeat with remaining chicken.

Place a half slice of ham and a quarter slice of cheese on each chicken breast to fit within 1/4 inch of the edges. Top with tomato and an additional pinch of basil. Fold in sides of each chicken breast; roll up jelly-roll style. Place, seam side down, in a shallow baking dish. Brush lightly with cooking oil. Sprinkle with crumb mixture. Use toothpicks to hold together. Microwave cook, uncovered, on 50% power (medium) for 11 to 13 minutes (longer if you have a low power microwave) or until chicken is tender, rotating dish a half turn every 5 minutes. Makes 4 servings.