4 boneless chicken breasts
4 thin slices of ham
4 slices of Provolone cheese
1 egg
1/2 c. bread crumbs (fine)
1/2 tsp. salt
1/8 tsp. pepper

Scramble egg in a bowl. Mix bread crumbs, salt and pepper on a plate. Cut each chicken breast lengthwise, almost in half and lay it open. Dip chicken in eggs, then lay on bread crumbs. Coat well. Place slice of ham and slice of cheese on chicken. Roll (or fold) chicken breast and secure with toothpick. Arrange the 4 rolls in 9" square glass dish. Cook for 20 to 25 minutes at 5 or half power.