2 boneless chicken breasts (split in half to make 4)
4 slices ham and Swiss cheese
Bread crumbs
Parmesan cheese
2 tbsp. flour
3/4 c. chicken broth
1/4 c. white wine or vermouth
Parsley

Pound chicken flat; season with salt and pepper; lay 1 slice of ham then Swiss cheese on each chicken breast. Fold over and close with toothpick. Dip each side in egg, then mixture of bread crumbs and Parmesan cheese. Saute in butter -remove - keep warm. Add to pan drippings flour, chicken broth and wine to make sauce; add chicken and garnish with parsley.