1/2 c. fine dry bread crumbs
1 tbsp. grated Parmesan cheese
1 tsp. dried chives
1 tsp. dried parsley flakes
1/8 tsp. poultry seasoning
3 tbsp. butter
4 whole chicken breast filets
4 thin slices fully cooked ham
1/8 tsp. celery seed
4 thin slices Swiss or Mozzarella cheese

In a pie plate combine bread crumbs, Parmesan cheese, chives, 1 teaspoon dried parsley, poultry seasoning and celery seed. In a small bowl micro-cook 3 tablespoons butter, uncovered, on High 30-60 seconds until melted. Brush inside of each chicken breast with melted butter. Place 1 slice each of ham and Swiss (or Mozzarella) cheese on buttered side of each breast and fold breast in half, folding cheese and ham as necessary to fit inside of chicken breast. Brush outside with remaining melted butter and roll in crumb mixture to coat.

Place breast in a 12 x 7 1/2 x 2 inch baking dish. Sprinkle half the remaining crumbs over all. Micro-cook, uncovered on Medium 10 minutes. Turn breasts over and sprinkle with remaining crumbs. Micro-cook 10-15 minutes on Medium or until meat is fork-tender, rotating a half-turn after 6 minutes. Keep warm.

WINE SAUCE:

2 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. instant chicken bouillon granules
1 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. white pepper
1 c. milk
1/4 c. dry white wine