2 skinless, boneless chicken breast, pounded to 1/4 inch thick
Sliced Swiss cheese
Sliced ham
1/2 c. flour
1/2 tsp. salt
3/4 tsp. pepper
2 eggs, beaten
3/4 c. bread crumbs
butter
Vegetable oil

Cover each breast with slice of cheese. Top with slice of ham, trim to fit, secure with toothpick. Mix flour, salt and pepper. Dredge rolled chicken in flour, dip in eggs. Coat with bread crumbs in large frying pan. Heat 3 tablespoons butter with oil, over medium heat, add chicken, cook turning until browned, about 10 minutes.