2 whole boneless, skinless chicken breasts
4 slices Virginia ham
4 slices Alpine Lace, Swiss or Domestic Swiss
6 tbsp. flour
1/2 tsp. salt
1/4 tsp. white pepper
4 eggs
2 tbsp. water
1 1/2 c. bread crumbs
Vegetable oil
2 tbsp. melted butter
2 tbsp. fresh lemon juice

Trim fat and cut breasts in half. Cut across breast, creating a pocket about 3/4 through. Wrap each ham with a cheese slice and roll. Place 1 roll in each breast. Refrigerate 15 to 20 minutes. Mix flour, salt and pepper. Beat eggs and add water. Coat each stuffed breast with flour mixture, dip in eggs and bread crumbs. Refrigerate 15 to 20 minutes.

Brown to golden color in large skillet, with vegetable oil, about 10 minutes. Bake in preheated oven at 325 degrees for 20 minutes. Melt butter and mix with fresh lemon juice. Pour over breasts lengthwise before serving. Garnish with fresh parsley and lemon wedges. Enjoy!