4 boned chicken breasts (6 oz. each)
4 slices ham
3 1/2 oz. grated cheese (your choice Colby, Cheddar, Monterey Jack)
3 tbsp. flour
2 eggs, beaten
1/2 c. corn flakes or bread crumbs
2 tbsp. butter
2 tsp. oil
1 can cream of mushroom soup (if desired)

Preheat oven to 325 degrees. Skin chicken breasts, split and spread butterfly style. Place ham slices, one in each chicken breast. Sprinkle with grated cheese and press firmly to close.

Dredge chicken (stuffed) through flour and dip into egg, season with salt and pepper. Coat with corn flakes or bread crumbs.

In oven proof skillet, heat oil and melt butter. Gently sear chicken breasts on both sides. Finish cooking in oven for about 25 minutes. Pour cream of mushroom soup on top if desired.