8 lg. split chicken breasts, skin removed
8 thin slices smoked ham
8 slices fontina cheese
5 tbsp. fine bread crumbs
1/4 tsp. salt
1/4 tsp. pepper
3 tbsp. grated Romano cheese
1 egg, beaten
3 tbsp. butter
1/4 c. chicken stock
1/3 c. dry vermouth

Bone chicken breasts; lay out and pound between plastic wrap to uniform thickness - about 1/4 inch.

Cover each breast with 1 slice ham and 1 slice fontina cheese. Roll up and fasten with toothpicks.

Combine salt, pepper, bread crumbs and Romano cheese. Dip breasts in beaten egg, then in bread crumb mixture.

In large skillet, melt butter and brown rolls on all sides. Transfer to baking dish. Pour stock and vermouth in skillet over medium heat and deglaze pan. Pour stock mixture over chicken rolls. (If desired, refrigerate at this point.)

Bake at 350 degrees, uncovered, until meat is white, clear to center - approximately 30-40 minutes depending on thickness of rolls.

Serves 8.