4 chicken cutlets
4 thin slices boiled ham
2 triangles (1 oz. each) Gruyere cheese, sliced in half
4 tbsp. (1/2 stick) butter
1/2 c. fine bread crumbs
1/2 tsp. salt
1/4 tsp. paprika

Make a cut in middle of each cutlet to form a deep pocket. Fold 1 slice of ham around 1 cheese slice and tuck one into each pocket. Melt butter in a pie plate; mix bread crumbs, salt and paprika in a second plate. Roll stuffed chicken cutlets first in butter, then in crumb mixture to coat well.

Place in a single layer in a buttered baking dish. Bake in a 400 degree oven for about 45 minutes or until chicken is golden brown.