Skin and debone chicken breasts. Pound to flatten. Place a thin slice of ham and one slice of Swiss cheese on each half of chicken breasts. Roll chicken covering ham and cheese completely. Dip in flour, then in slightly beaten egg, and then in bread crumbs. Chill for several hours. Brown in hot oil. Place in baking pan and bake at 350 degrees for 30-45 minutes. Top with Hollandaise Sauce while baking.

HOLLANDAISE SAUCE:

Cook 1/2 teaspoon paprika and 1 tablespoon finely chopped onion in 1 tablespoon butter until onion is soft but not brown. Add 1/4 cup white wine, simmer to reduce liquid slightly. Melt 2 tablespoons butter and blend in 2 1/2 tablespoons flour - cook until the mixture bubbles thoroughly. Stir in 1/2 cup milk and 1/2 cup chicken broth. Cook and stir until the mixture has boiled and thickened. Add onions and wine mixture. Enjoy.