3 whole chicken breasts (about 3 lbs.)
3 oz. cooked smoked ham (6 slices)
3 oz. Swiss cheese (6 slices)
6 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. white pepper
4 eggs
2 tbsp. water
1 1/2 c. fresh bread crumbs (crush in blender)
Peanut oil for frying
2 tbsp. unsalted butter, melted
2 tbsp. fresh lemon juice

Skinned, wings removed.

Cut in 3" x 1 1/2" pieces.

1. Place whole breast on cutting board, rib side down, cut in half. Trim meat from breast bone. Cut pocket, slice horizontally lengthwise from thicker side, cutting 3/4 through.

2. Flatten breasts to 1/4" thickness. Place ham in 6 equal stacks. Wrap each stack with cheese slice. Place in breast pocket; wrap meat around. Refrigerate 30 minutes. Combine flour, salt, pepper. Beat egg, water in plate. Coat breasts with flour, dip in egg, coat with crumbs. Refrigerate.

3. Cook chicken in single layer of 1/4" of hot oil in large skillet for 10 minutes until golden, turning once. Transfer to baking sheet. Bake in 325 degree oven for 10 minutes.

4. Melt butter over low heat; stir in lemon juice. To serve, transfer chicken breasts to serving platter and spoon butter mixture over them. Makes 6 servings.