4 chicken breasts, boneless, skinless
8 slices bacon
1 sm. onion, diced
1/4 c. white wine
1 head broccoli, blanched, diced
3/4 lb. ham, thinly sliced
1/2 lb. Swiss cheese, sliced
1 c. flour
3 eggs
1 c. milk
2 c. bread crumbs, moist

Trim chicken breasts and pound with a tenderizing mallet to tenderize the breasts. Dice the bacon and saute until crisp. Add the onion and white wine and cook until the onions are tender.

Strain the grease and discard it. Add the bacon and onion mixture to the cooked, diced broccoli and toss well. Lay the chicken breasts out on a flat surface, and top each one with equal portions of ham and Swiss cheese. Then divide the broccoli mixture evenly among the breasts and top each one. Roll the breasts, tucking in the ends, as tight as possible.

Dredge the breasts in flour. Whisk together the eggs and milk to form egg wash. Dip the floured breasts in the egg wash and then roll in the bread crumbs. Saute each breast on all sides until evenly browned. Then finish in oven at 350 degrees for 25 minutes. Remove from oven and serve immediately topped with supreme sauce. Serves: 4. (Prep and Cooking Time: 1 hour)