3 whole med. chicken breasts (2 1/4 lbs.)
6 thin slices boiled ham
6 thin slices Swiss cheese
1 med. tomato, peeled, seeded and chopped
1/3 c. fine dry bread crumbs
2 tbsp. grated Parmesan cheese
2 tbsp. snipped parsley
1/4 c. butter, melted
Dried sage, crushed

Preheat oven to 350 degrees. Skin, halve lengthwise and bone chicken breasts. Place 1 pieces of chicken boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken. Place a ham slice and a cheese slice on each cutlet, trimming to fit within 1/4 inch of edges. Top with some chopped tomato; sprinkle lightly with sage. Fold in sides; roll up jelly roll style, pressing to seal. Combine bread crumbs, Parmesan cheese and parsley. Dip chicken in butter, then roll in crumbs. Bake in shallow baking pan for 40 to 45 minutes. Remove to serving platter. Stir mixture remaining in pan until smooth; spoon over chicken. Serves 6.