1 1/2 lb. chicken breast (3 whole breast, cut in half)
1 sm. onion
2 stalks celery
1/4 c. butter
4 c. herb seasoned bread crumbs
3/4 c. chicken stock or water
1 egg, beaten with 1/4 c. milk
6 thin slices of ham
6 thin slices of muenster cheese

Dredge chicken in egg-milk mixture and roll in bread crumbs, fold 1/2 chicken breast around a slice of cheese and a slice of ham, set the chicken breasts aside.

Prepare a dressing, sauteing the onion and celery in the melted butter, adding the stock or water and remainder of the herb-seasoned bread crumbs and egg mixture. Put this cooked mixture in casserole dish and place the chicken breasts on top of the dressing. Cover and bake at 350 degrees for 40 minutes, then reduce the oven temperature to 250 degrees for 30 minutes.