2 whole chicken breasts (about 12 oz. each)
4 thin slices boiled ham, about 3 in. square
2 triangles (1 oz. each) process Gruyere cheese, sliced
4 tbsp. (1/2 stick) butter
1/2 c. fine dry bread crumbs
1/2 tsp. salt
1/8 tsp. paprika

1. Halve chicken breasts; remove skin, if you wish, then cut meat in one piece from bones. Pull each half breast open in the middle to make a deep pocket. 2. Fold ham around cheese slices, dividing evenly; tuck one into each pocket. 3. Melt butter in a pie plate; mix bread crumbs, salt, and paprika in a second pie plate. 4. Roll stuffed chicken breasts first in butter, then in crumb mixture to coat well. Place in a single layer in buttered baking dish. 5. Bake in hot oven (400 degrees) for 40 minutes, or until chicken is golden brown.

Serves 4. Quick and easy. A favorite of mine from Family Circle.