|Chicken breasts||3 Large, skinned, boned and halved lengthwise|
|Thin boiled ham slices||6|
|Processed swiss cheese slice||6|
|Tomato||1 Medium, peeled, seeded and chopped|
|Dried sage||1 Teaspoon, crushed|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Grated parmesan||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Place chicken, boned side up, between two pieces clear plastic wrap.
Working out from the center, pound each lightly with meat mallet to 5 1/2 x 5 1/2 inches.
Place a ham slice and a cheese slice on each cutlet, cutting to fit within 1/4 inch of edges.
Top with some tomato; sprinkle lightly with sage.
Fold in sides; roll up jelly-roll fashion, pressing to seal well.
Combine crumbs, Parmesan, and parsley.
Dip chicken in butter, then roll in crumbs.
Bake in shallow baking pan at 350° for 40 to 45 minutes.
Remove to platter.
Blend mixture remaining in pan till smooth; serve over chicken.