4 whole boneless chicken breasts, with skin
2 tsp. coarsely ground black pepper
3/4 c. butter, room temperature (1 1/2 sticks)
4 slices Swiss cheese
4 slices boiled Danish ham
1/2 c. oil
1 lb. mushrooms; if large, slice in 1/4 inch chunks; if small, halve
2 lg. onions, peeled and sliced
1/2 c. vermouth
1/2 c. chicken broth, homemade or canned

Lay each chicken breasts, skin side up, between sheets of wax paper. Pound each breast until it is flattened and spread a couple of inches larger.

Lay each breast skin side down. Sprinkle with 1/2 teaspoon of the pepper. Spread a teaspoon of butter over each breast. Then arrange a slice of Swiss cheese and a slice of ham across the center of each chicken piece.

Roll up each chicken breast. Using plain white string or sewing thread, tie each breast in two places, or as many places as you'd like, to hold it together.

Heat the oil in a skillet over medium high heat. Place the rolled chicken in the hot oil and brown until all sides are golden. Then transfer the breasts to a baking dish.

Using the same skillet, and with the heat still on medium high, melt the remaining butter. Add the mushrooms and onions and saute together until the mushrooms are tender and the onions are just beginning to turn golden.

Continuing to saute, stir in the vermouth and then the chicken broth. Remove the skillet from the heat. Mound the sauteed mushroom and onion mixture on top of the rolled chicken breast. Bake together, uncovered, at 400 degrees for 45 minutes. Serve topped with the mushroom and onion mixture.