3 whole chicken breasts, skinned, split & boned
1/2 c. diced ham
3/4 c. shredded Swiss cheese
2 tbsp. minced green onion
2 tbsp. minced parsley
1/2 c. flour
1/2 c. dry fine bread crumbs
1 egg with 1 tbsp. water
3 tbsp. butter

Pound chicken breasts to flatten. Combine ham, cheese, onion and parsley. Divide among breasts and roll up breasts and secure with toothpicks. Roll each in flour, egg, then in bread crumbs. Refrigerate at least 1 hour.

Preheat oven to 425 degrees. Melt 2 tablespoons butter in shallow baking dish. Arrange breasts in dish and dot with remaining butter. Bake 20-30 minutes on each side or until chicken is done. Baste occasionally with butter. Remove toothpicks. Serve over rice.