4
boneless skinless chicken breast halves
1
tablespoon Dijon mustard
1/2
teaspoon dried thyme (used ground)
2
slices swiss cheese cut into halves
4
slices virginia baked ham
1/4
cup seasoned bread crumbs
1
tablespoon parmesan shredded cheese
4
teaspoons margarine, melted
Place each chicken breast between 2 pieces of wax paper and pound to 1/4 inch thickness. Spread mustard down center of each chicken breast, sprinkle with thyme. Top each with a half slice of swiss cheese and a slice of ham. Roll up chicken breast, tucking in ham and cheese to seal. Secure with toothpicks or skewers. In a small bowl, combine bread crumbs and parmesan cheese. Brush chicken with melted margarine and roll in the crumb mixture. Place in an 8 inch square baking pan. Bake at 400 for 10 minutes. Reduce heat to 350 and bake 20 minutes more or until chicken is cooked through Remove toothpicks before serving. I cook covered with foil.
