2 whole, boned chicken breasts
1/2 tsp. salt
Dash of black pepper
2 tbsp. flour
2 eggs, slightly beaten
1/3 c. dry fine bread crumbs
4 tbsp. butter
4 slices boiled ham
4 slices Fontina or Provolone cheese (Swiss cheese can also be used)
1/4 c. dry white wine (optional, works fine without it)
1 (10 1/2 oz.) can chicken gravy or your own

Separate each chicken breast into 2 portions. Place chicken breasts between two pieces of waxed paper; pound to flatten. Sprinkle with salt, pepper, and flour; shake off excess flour. Dip into beaten egg, then into bread crumbs. Melt butter in a large skillet over medium heat. Saute chicken breasts until golden brown, about 3-4 minutes on each side.

Place in baking dish or individual baking dishes. Place ham slice on each chicken breast; top with a slice of cheese. Bake in a hot oven (450 degrees) about 10 minutes or until cheese is melted. Brown under broiler, if desired. Combine wine and chicken gravy in small saucepan. Heat, stirring constantly, until hot. Serve with chicken breasts. Serves 4.