4 whole chicken breasts, deboned
1/2 c. finely chopped ham
1 1/2 c. grated Swiss cheese
1 sm. clove garlic, minced
Few twists freshly ground pepper
1/4 c. plus 2 tbsp. dry white wine
1/4 tsp. thyme leaves
1 tsp. salt
1/2 c. flour
3 eggs
1/4 c. plus 1 tbsp. oil
1 1/2 c. bread crumbs
6 tbsp. butter
Chicken wine sauce

In small bowl mix Swiss cheese, ham, garlic, pepper, 2 tablespoons wine, thyme and 1/2 teaspoon salt. Stuff each breast with mixture. Refrigerate 30 minutes.

Combine flour, remaining salt and pepper. Beat eggs with 1 tablespoon oil. Coat each breast in flour; dip in egg mixture, then bread crumbs. Heat butter and 1/4 cup oil until butter foams. Brown chicken breasts. Turn heat low and cook uncovered 20-25 minutes or brown in skillet and finish baking in oven uncovered at 375 degrees for 20 minutes.

Add 1/4 cup white wine to skillet. Bring to boil; loosen particles. Continue boiling until liquid is in half. Pour over breasts.

CHICKEN WINE SAUCE:

2 tbsp. butter
2 tbsp. flour
1 1/2 c. chicken broth
1/4 c. heavy cream
1 tbsp. dry white wine
Dash white pepper

In small pan heat butter; stir in flour. Slowly add chicken broth. Stir in cream, wine and pepper. Serve with chicken breasts.