Adapted from the classic French Veal Cordon Bleu, boneless chicken breasts are every bit as tasty and more tender then the original veal scallops. The meat is pounded thin and then filled with ham and cheese. Preparation time: 35 minutes. Cooking time: 6 minutes.

FOR 4 SERVINGS YOU WILL NEED:

4 halves (from 2 chickens) boneless chicken breasts
4 thin slices ham, about 1 oz. each
4 slices aged Swiss cheese
4 tbsp. cornstarch
4 tbsp. butter
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Lemon wedges & parsley sprigs for garnish

1. Place meat between sheets of plastic wrap. With flat side of mallet, pound out to 8 or 9 inch diameter. Meat will be very thin, but should not have holes in it.

2. Place 1 slice each of ham and cheese on bottom half of each piece of chicken. Fold over other half, enveloping filling completely.

3. Press edges together to seal. Cover with plastic wrap. Pound lightly to remove air bubbles.

4. Sprinkle cornstarch over a piece of plastic wrap. Lightly coat meat pieces on both sides.

5. Over high heat, melt butter in heavy skillet. Add meat. Cook about 3 minutes on each side until meat is tender but not overcooked. Sprinkle with salt and black pepper. Serve with lemon slices and parsley sprigs.

TIPS: Buy whole chickens when on special, remove meat from breasts; reserve other parts of chicken for other meals. Pounded and filled chicken breasts may be prepared ahead, wrapped and refrigerated or frozen for a quick meal later.

Good served with: Pimento potatoes, asparagus, mandarin oranges for dessert. FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS; Double the ingredients.