1/2 c. fine dry bread crumbs
1 tbsp. grated Parmesan cheese
1 tsp. dried snipped chives
1 tsp. dried parsley flakes
1/8 tsp. poultry seasoning
1/8 tsp. celery seed
3 tbsp. butter
4 whole chicken breasts, skinned and boned
4 thin slices fully-cooked ham
4 thin slices Swiss cheese
2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. instant chicken bouillon granules
1 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. white pepper
1 c. milk
1/4 c. dry white wine

In a pie plate combine bread crumbs, Parmesan cheese, chives, 1 teaspoon dried parsley, poultry seasoning, and celery seed. In a small bowl micro-cook 3 tablespoons butter, uncovered, on 100 percent (high) 30 to 60 minutes or until melted. Brush inside of each chicken breast with melted butter. Place one slice each of ham and Swiss cheese on buttered side of each chicken breast and fold breast in half, folding cheese and ham as necessary to fit inside chicken breast.

Brush outside with remaining melted butter and roll in crumb mixture to coat. Place breasts in a 12 x 7 1/2 x 2 inch baking dish. Sprinkle half of the remaining crumbs over all. Micro-cook, uncovered, on 50 percent (medium) 10 minutes. Turn breasts over and sprinkle with remaining crumbs. Micro-cook, uncovered on 50 percent (medium) 10 to 15 minutes or until meat is fork-tender, rotating a half-turn after 6 minutes. Keep warm.

For wine sauce, in a 4-cup measure micro-cook 2 tablespoons butter, uncovered on 100 percent (high) 30 to 50 seconds or until melted. Stir in flour, bouillon granules, 1 teaspoon parsley flakes, garlic powder and white pepper. Mix well. Stir in milk and wine. Micro-cook, uncovered, on 100 percent (high) 4 to 6 minutes or until thickened, stirring 3 to 4 times. Serve wine sauce over chicken breasts. Makes 4 servings.