3 whole medium chicken breast
6 slices boiled ham
6 slices Swiss cheese
1 tomato large, peeled, seeded and chopped
Dried sage, crushed
1/3 c. bread crumbs
2 tbsp. grated Parmesan cheese
2 tbsp. parsley
1/4 c. butter

Skin, half lengthwise, and bone chicken breast. Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to edges, pound lightly with a meat mallet forming a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken. Place a ham slice and a cheese slice on each cutlet. Top with some chopped tomato, sprinkle lightly with sage. Roll up like a jelly roll style. Pressing to seal. Combine bread crumbs, Parmesan cheese and parsley. Dip chicken in melted butter, then roll in crumbs. Bake in shallow pan at 350 degrees for 40 to 45 minutes. Spoon pan drippings over chicken rolls and serve.