3 whole chicken breasts, split, skinned, boned and pounded well
3 slices Swiss cheese, cut in half
3 slices boiled ham, cut in half
1 egg, thinned with 1/4 c. water, well beaten
Introvigne's bread crumbs and Parmesan cheese mixed together

Have butcher pound chicken halves until thin. Salt and pepper each half. Place slice of ham and slice of cheese on each half, roll up and secure with 2 toothpicks. Dip in egg mixture and then crumb mixture.

In an electric frypan, melt 1 tablespoon each olive oil and butter. Brown chicken on all sides on medium low and keep turning. This takes about 20 minutes. Remove to warm platter, remove toothpicks. Add 2 tablespoons flour, 1 cup chicken broth and 1/2 cup white wine and stir until thickened, add chicken, heat through. Best to double gravy recipe!

May be made completely ahead and kept in a casserole and then warmed in 325 degree oven for 45 minutes.