4 skinless boneless chicken breasts (5 oz. each)
2 thin slices Swiss cheese
2 thin slices Prosciutto or lean ham
1 tsp. paprika
6 tbsp. bread crumbs
2 tbsp. grated Parmesan cheese
1/4 tsp. garlic salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
3 tbsp. melted butter

Preheat oven to 350°F. Pound each chicken breast to 1/4-inch thickness. Cut cheese and Prosciutto slices into halves. Layer cheese and Prosciutto on chicken. Roll to enclose filling. Secure with toothpicks or kitchen twine. Mix paprika, bread crumbs, Parmesan, garlic salt, oregano and basil in a shallow dish. Dip chicken rolls into butter. Roll in crumb mixture to coat. Place rolls seam side down in a baking dish.

Bake for 25 minutes or until chicken is done and golden brown.