1 whole chicken breast, halved
1 clove garlic, minced
2 slices (1 oz.) prosciutto or boiled ham
2 slices (1 oz.) Swiss cheese, thinly sliced
2 tbsp. seasoned bread crumbs
2 tbsp. med. dry sherry
Salt and freshly ground pepper to taste
1 tbsp. chopped parsley

Pound chicken breast pieces to a thickness of 1/4 inch. Place prosciutto and cheese over chicken. Add minced garlic. Sprinkle with bread crumbs. Roll up, starting at broader end, and secure with wooden picks. Place in a lightly greased shallow baking dish.

Combine sherry and clarified butter; heat briefly. Pour over chicken and season with salt and pepper. Bake at 350 degrees for 20-25 minutes or until chicken is done. Sprinkle with parsley. Yield: 2 servings.

NOTE: To clarify butter, melt butter over low heat (or microwave) without stirring. When completely melted, the butter will separate, with a milky layer atop a clear layer. Remove from heat; slowly pour the clear layer into a dish, reserving the milky layer in pan. Discard pan liquid.