For 4 servings you will need:

2 whole chicken breasts, about 1 1/4 lb. skinned, boned and split
4 thin slices each Mozzarella and Swiss cheese
1/2 c. Ricotta cheese
1 tbsp. grated Parmesan cheese
1 egg yolk
All-purpose flour
1 egg, well beaten
1/4 to 1/3 c. fine dry bread crumbs
1 tbsp. each oil and butter
Cheddar cheese sauce (recipe follows)
Minced parsley

CHEDDAR CHEESE SAUCE:

Melt 2 tablespoon butter in saucepan. Stir in 2 tablespoons all-purpose flour. Add 1 1/4 c. milk and cook, stirring, until thickened. Stir in 1/2 teaspoon Worcestershire sauce, dash of hot pepper sauce, 2 tablespoon dry sherry and 1 cup shredded sharp Cheddar cheese. Add salt and pepper to taste.

PREPARATION:

1. Place the 4 chicken halves between pieces of plastic wrap and flatten with mallet from center out to form thin cutlets.

2. On each cutlet place a slice each of Mozzarella and Swiss cheese.

3. Mix Ricotta and Parmesan cheeses with egg yolk. Divide among cutlets, placing a spoonful at wide end of each cutlet.

4. Roll up cutlets from wide end. Roll each in flour, dip in egg and coat with crumbs. Secure with toothpicks, if you wish.

5. Brown chicken on both sides in hot oil and butter. Arrange in shallow 1 1/2 quart baking dish. Bake at 350 degrees for 20 minutes.

6. Transfer rolls to hot serving dish, removing toothpicks. Cover with hot Cheddar Cheese Sauce and sprinkle with parsley.