2 skinless, boneless chicken breasts
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 slices Swiss cheese
2 slices cooked ham

2 tbsp butter

1 cup of milk with one egg beaten into it.
1 cup Italian-style seasoned bread crumbs

Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch non-stick baking pan with a light coat of olive oil.  Pound the chicken breasts to 1/4 inch thickness. (I didn't have one of them funny kitchen mallets so I covered the anvil with aluminum foil and used a 3 pound forging hammer. It worked great.) Season each piece of chicken on both sides with salt and pepper. Place 1 cheese slice, 1 ham slice, and one tbsp butter on top of each breast near the center. Fold up each breast so the ham etc is in the center and secure with a toothpick. Roll in the milk-egg mixture and then roll in the bread crumbs. Place in baking dish, and bake for 30 to 35 minutes, or until chicken is about 150 F. Remove from oven, remove toothpicks, and serve immediately.