1 chicken breast, skinned, boned, split in half
1 oz. sliced Swiss cheese, cut into strips
1 oz. cooked ham, cut into strips
1 egg, beaten
1/4 c. milk
1/2 c. soft bread crumbs
1/4 c. all-purpose flour
1/4 c. grated Parmesan cheese
1 tbsp. parsley flakes
1/8 tsp. salt
Dash of black pepper
3 tbsp. flour
1/4 c. butter
4 oz. fresh sliced mushrooms (optional)
1/4 c. white wine

Place each chicken half on a sheet of wax paper, flatten to 1/4 inch thickness using a meat mallet. Place half of cheese and ham in center of chicken. Fold ends over ham and cheese, roll chicken and secure with toothpicks.

Combine egg and milk mixture well. Set aside. Combine bread crumbs, flour, Parmesan cheese, parsley, salt and pepper. Mix well. Dredge chicken roll in 3 tablespoons flour. Dip into egg mixture. Coat well with bread crumbs. Cover and chill at least 30 minutes.

Melt butter in heavy skillet, brown chicken on all sides, reduce heat, cover and simmer 5 minutes. Remove chicken from pan reserving drippings. Saute mushrooms in drippings until tender, add wine. Cook over medium heat, stirring constantly, until mixture is reduced to half. Add chicken and simmer 1 to 2 minutes.