Chicken breasts, skinned, boned, halved and pounded thin
1 stick butter, melted
1 T. garlic salt
1 thin slice of ham for each chicken
1 slice Swiss cheese for each chicken breast
Herbed seasoned stuffing (I use Pepperidge Farm), crushed

Add the garlic to the melted butter. Dip chicken in butter mixture. Lay flat on crumbs. Layer ham and cheese on top of chicken. Roll chicken, ham and cheese jelly roll-fashion and secure with toothpick. Bake in a 9×13″ greased pan for 30 minutes in 350º oven.

Author:       Categories: Chicken, Cookbook, Main Dishes

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