6 boneless chicken breast fillets, skinned
6 slices cooked ham
6 slices Swiss cheese
6 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. white pepper
4 eggs
2 tbsp. water
1 1/2 c. fresh bread crumbs
Vegetable oil for frying
2 tbsp. butter (optional)
2 tbsp. fresh lemon juice (optional)

Cut 3/4 way through breast lengthwise as to make a pocket. Flatten breasts to 1/4 inch thickness. Place ham all together and cut into 6 equal stacks. Wrap each stack with a slice of Swiss cheese. Place ham wrap into chicken pocket. Chill for 30 minutes.

Combine flour, salt and pepper. In separate bowl beat eggs and water. Coat breasts with flour, dip in eggs and coat with bread crumbs. Cook chicken in 1/4 inch hot oil in large skillet approximately 10 minutes on each side until golden brown, turning once. Transfer to baking sheet and bake 10 minutes at 325 degrees. Melt butter and add lemon juice. Spoon over breasts when done.