12 halved, boned and skinned chicken breasts
12 thin slices Prosciutto (or Black Forest ham)
12 thin slices Swiss cheese
2 med. tomatoes, seeded and chopped
1 tsp. sage
2/3 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
1/4 c. snipped parsley
1/2 c. butter (melted)

Pound chicken. Place slice of Prosciutto, cheese on each cutlet. Top with tomato and sage. Roll up and secure with toothpick, if necessary. Dip chicken in butter, then in bread crumbs, Parmesan cheese and parsley. Place in shallow baking pan. Bake at 350 degrees for 30 minutes.