1/2 chicken breast per serving, skinned and boned
1 thin slice ham and Swiss or Gruyere cheese for each serving
Melted butter and seasoned bread crumbs

Pound chicken breasts until flat and cut in half. Place a slice of ham and cheese on each breast half. Roll and tie or hold together with a long toothpick. Roll chicken in melted butter and then in bread crumbs. Heat skillet and shortening over moderate heat and add chicken. Fry 15 minutes or until juices are clear when pierced.