4 deboned, skinned, and split chicken breasts

Choose one way:

CORDON BLUE:

1/2 c. mushroom pieces
1/2 c. chopped ham for meat and veggies
1/2 c. Swiss cheese
1 tsp. dill for herb

FLORENTINE:

Cooked, chopped spinach, press drained dry
1/2 c. chopped pimento for veggies
Omit meat
1/2 c. Cheddar cheese
1 tsp. thyme for herb

CALIFORNIA:

1/2 c. avocado
1/2 c. diced tomatoes for veggies
Omit meat
1/2 c. Monterey Jack cheese
1 tsp. sage for herb

Select one of the 3 above stuffings. In medium bowl, combine chopped veggies, meat, cheese, and herb. Mix well and set aside. Pound chicken breast halves to 1/4 inch thickness. Spread stuffing mix over middle 1/3 of each piece chicken; roll each piece up. Start from narrow end, tucking in sides, envelope fashion. Secure ends with toothpicks. On wax paper, combine 1/3 cup bread crumbs and 1/3 cup grated Parmesan cheese. Roll chicken rolls in flour, then in 1/2 cup melted butter, then in crumb mixture. Place on baking dish and bake, uncovered, in 400 degree oven for 45 minutes.