4 chicken breast halves, boneless
4 thin slices cooked ham
4 slices aged Swiss cheese
4 tbsp. cornstarch
4 tbsp. butter
1/4 tsp. salt
1/8 tsp. fresh ground black pepper
Lemon wedges and parsley for garnish

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

Place one 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 of both sides. Over high heat, melt butter in skillet. Add meat. Cook about 3 minutes on each side until meat is tender but no over cooked. Sprinkle with salt and black pepper. Serve with lemon slices and parsley sprigs.