4 chicken breasts, boneless & skinless, split in 2, washed & patted dry
1/4 lb. provolone cheese
1/4 lb. prosciutto (or other ham), sliced paper thin
1 c. flour, sifted
Salt & Pepper to taste
2 eggs, beaten
1 c. milk
3 c. fresh bread crumbs or 1 1/2 - 2 c. dried
1 c. butter, melted, cooled to room temperature

Preheat oven to 400 degrees. Lightly pound chicken breasts. On each 1/2 chicken breast, lay one slice of provolone cheese and 1/8 of ham. If necessary, fold cheese and ham to make them small enough so they can be rolled inside chicken. Roll up each chicken breast from smallest to widest, sealing ham and cheese inside. Mix flour, salt and pepper on plate. Beat eggs and milk in bowl. Place bread crumbs on another plate. Dip each chicken roll in flour mixture, coating evenly. Then dip into egg mixture until flour is moistened, and then dip in bread crumbs, coat evenly. Place breaded chicken rolls in 9"x13" baking pan. Gently spoon melted butter over chicken rolls, being careful not to wash off breading. Bake at 400 degrees for 30 minutes. Serves 8.