4 boneless chicken breasts Salt and pepper to taste 4 thin slices cooked ham or prosciutto 4 thin slices Gruyere or Swiss cheese 1 cup fine dry bread crumbs 1/4 cup minced parsley 1 teaspoon salt 1/2 teaspoon black pepper 1 large egg 1 teaspoon water 1/4 cup all purpose flour 1 1/2 Tablespoons butter 1 1/2 Tablespoons olive oil

Preparation

1. Remove any skin from the chicken breasts. Remove the white tendon from the middle of each breast.

2. Flatten chicken breasts with a wooden mallet until thin.

3. Season to taste with salt and pepper.

4. Place a slice of ham or prosciutto and a slice of cheese on each chicken piece. Fold each chicken breast in half over the ham and cheese. Press the edges firmly together to seal.

5. Combine the bread crumbs, parsley, salt and pepper in a shallow bowl. In a separate bowl, mix the water and eggs.

6. Spread the flour on a shallow plate. Dip the chicken in the flour, then the egg mixture and coat with the bread crumb mixture. Set aside.

7. Melt butter in a heavy skillet, then add the olive oil. Stir together well.

8. Place the chicken in the skillet and cook until browned on both sides, 3 to 4 minutes each. Drain on paper towels and serve immediately.