2 1/4 tsp. bread crumbs
1 skinned chicken breast, pounded to 1/8-inch thick
1 sliced boiled ham
1 slice Swiss cheese

In skillet, heat half of the butter over medium heat until bubbly and hot. Add chicken and cook briefly on each side (just until no longer pink). Transfer chicken to plate, top each with ham and then cheese. Starting from the narrow end, roll chicken to enclose filling. Secure with a toothpick and transfer to a shallow baking dish; set aside.

Preheat oven to 400°F.

In the same skillet, heat remaining butter over low heat until bubbly and hot; add crumbs and stir to combine. Sprinkle crumbs over chicken roll and bake until cheese is melted (2 to 3 minutes for one), remove toothpick and serve.

OPTIONAL MORNAY SAUCE (Serves 4):

1 tbsp. butter
1 tbsp. all-purpose flour
1 cup milk
1/3 cup Parmesan cheese
1/2 to 1 tsp. garlic powder
salt and pepper, to taste

In small saucepan, melt butter. With a whisk, beat in flour. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps. Stir in cheese, garlic powder and salt and pepper to taste. Cook, stirring constantly until it's thick.

Pour over baked Chicken Cordon Bleu just before serving.