4 whole boneless chicken breasts
4 thin slices ham
2 or 3 slices Swiss cheese
Flour
1 egg, slightly beaten
Italian flavored bread crumbs mixed with 1 tbsp. grated Parmesan cheese
4 tbsp. butter
1/2 c. Chablis wine
3 tbsp. oil
Juice from 1/2 lemon

Flatten chicken between 2 pieces of waxed paper. Place a slice of ham and cheese on the inside part of the breasts and fold. Dip the chicken first in flour, then in egg and finally bread crumbs.

Melt 1 tablespoon of butter and 3 tablespoons of oil in a skillet and saute the chicken for 5 minutes on each side or until the cheese starts to melt. Bake the chicken in an uncovered baking dish at 375 degrees for 20-30 minutes. Remove chicken to a platter.

Heat 2 tablespoons of butter to the drippings in the baking dish and allow to become foamy. Add wine and lemon juice and then either pour the sauce over the chicken or serve on the side.