4 halves boneless chicken breasts (from 2 chickens)
4 thin slices ham, about 1 oz. each
4 slices aged Swiss cheese
4 tbsp. cornstarch
4 tbsp. (1/2 stick) butter
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
lemon wedges & parsley sprigs, for garnish

Place meat between sheets of plastic wrap. With flat side of mallet, pound out to 8 or 9-inch diameter. Meat will be very thin, but should not have holes in it.

Place 1 slice each of ham and cheese on bottom half of each piece of chicken. Fold over other half, enveloping filling completely.

Press edges together to seal. Cover with plastic wrap. Pound lightly to remove air bubbles.

Sprinkle cornstarch over a piece of plastic wrap. Lightly coat meat pieces on both sides.

Over high heat, melt butter in heavy skillet. Add meat. Cook 3 minutes on each side until meat is tender but not overcooked. Sprinkle with salt and black pepper. Serve with lemon slices and parsley sprigs.

Good served with: Pimento potatoes, asparagus, fresh fruit or berries for dessert. Recipe may be halved or doubled.

TIPS: Buy whole chickens when on special. Remove chicken meat from breasts; reserve other parts of chicken for other meals. Pounded and filled chicken breasts may be prepared ahead, wrapped and refrigerated or frozen for a quick meal later.