Trim the skin from 3 chicken breasts and separate them. Separate the top filet of each breast from the smaller one lying beneath. Flatten each filet with a mallet or the broad side of a heavy knife. The smaller filet, which is thicker, should be flattened until it spreads to the same size as the upper one. Cut 6 thin slices from a well-flavored cooked ham and 6 slices of Swiss cheese the same size as the filets and sandwich the filets with 1 slice each of ham and cheese. Moisten the edges of the filets with beaten egg to hold them together securely. Roll the breast in flour, shake off the excess.

Melt 3 tablespoons butter in a shallow pan large enough to hold the filets. Saute the filets in the butter for 10 to 12 minutes or until they are golden brown on one side. Turn and saute them for 5 to 6 minutes or until they are done. Put them on a serving platter and keep warm.

To the butter in the pan, add:

1/2 lb. sm. mushrooms, caps 7 stems
1 tsp. chopped shallots (or green onion)
1/2 c. dry white wine

Cook the liquid until it is reduced by half. Peel 4 or 5 firm tomatoes, cut them in half and squeeze them gently to remove the seeds and juice. Chop the tomatoes coarsely and add them to the pan. Cook briskly until most of the liquid is cooked away, but do not let the tomatoes become mushy. Add 1 cup sweet cream and continue to cook until the cream is reduced by half and correct the seasoning with salt. Pour the sauce over the chicken and sprinkle with finely chopped parsley and sweet basil. Garnish the platter with small molds of rice and top each mold with a slice of truffle or mushroom.