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

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