4 very lg. chicken breast halves, boned and skinned
2 thin slices ham, cut in half (4 slices)
4 1/2 inch thick slices Muenster cheese
1 tsp. thyme, divided into 4 portions
Season salt
Flour for dredging
2 jumbo eggs
1 tbsp. Parmesan
2 tbsp. parsley flakes
Butter

From center of breast, cut a deep pocket and lay chicken breast out flat. Place ham, cheese and thyme on one side. Season other side with salt, fold and be sure chicken completely encloses filling. Dredge in flour. Beat eggs. Add Parmesan and parsley. Melt 2 tablespoons butter in pan. Turn off heat.

Dip chicken in egg mixture. Then set in hot butter. When all are in pan, turn heat to medium. Saute just until egg sets. Turn over carefully. Add more butter, if needed. When egg is set, place breasts in baking dish. May be refrigerated at this point.

Preheat oven to 375 degrees. Bake breast for 25-30 minutes until lightly golden brown. Serve with mustard mayonnaise sauce. Serves 4. 1 tbsp. Dijon mustard