4 halves (from 2 chickens) boneless 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 and parsley
Springs for garnish

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

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

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

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

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. Service with lemon slices and parsley sprigs.