2 whole chicken breasts (about 12 oz. each)
4 thin slices boiled ham, about 3 inches square
2 triangles (1 oz. each) process Gruyere cheese, sliced
4 tbsp. (1/2 stick) butter
1/2 c. fine dry bread crumbs
1/2 tsp. salt
1/8 tsp. paprika

Remove the skin from boneless chicken breasts; open each breast in the middle to make a deep pocket. Divide the ham and cheese slices evenly, and wrap a ham slice around a cheese slice and then tuck one into each pocket. Melt butter in a pie plate; mix bread crumbs, salt, and paprika in a second pie plate.

Roll stuffed chicken breasts first in butter, then in crumb mixture to coat well. Place in a single layer in buttered baking dish and bake until golden brown. Bake in hot 400 degree oven.