2 - 4-6 oz. boneless skinless chicken breasts
2 slices ham (1/2 oz. each)
2 slices Swiss cheese (1/2 oz. each)
1 c. flour
2 eggs beaten
2 c. dry breadcrumbs
salad oil for frying

Slice a pocket in the underside of each chicken breast. Insert a slice of ham and a slice of cheese in each pocket. Close pocket; dredge chicken breasts in flour, dip in eggs, and coat with breadcrumbs. In skillet, heat oil and fry chick on both sides until done.

Makes 2 servings.