3 lg. chicken breasts, skinned, boned and halved
6 thin slices boiled ham
3 slices Mozzarella cheese
1/2 tsp. dried sage
1/3 c. bread crumbs
2 tbsp. grated Parmesan cheese
2 tbsp. parsley
4 tbsp. melted butter
Sherry wine (enough to make the bread crumb mixture stick together)

Place chicken, boned side up, on cutting board. Place clear plastic wrap over the the chicken. Working from the center out, pound lightly with a meat mallet until it is about 5 x 5 inches in size. Remove wrap.

Place ham slice and 1/2 slice of Mozzarella cheese on each cutlet. Top with a pinch of sage.

Roll-up (like a jelly roll) tucking sides and pressing to seal well. Fasten with toothpicks if necessary. Combine bread crumbs, Parmesan cheese, parsley and sherry wine. Dip chicken in melted butter, then roll in crumb mixture. Bake semi-covered in 350 degree oven for 1 to 1 1/2 hours.

Serves 6.