Chicken Cordon Bleu

• 4 boneless chicken breast halves
• 4 thin slices ham
• 2 oz. sliced Gruyere or Swiss cheese
• 1/4 c. butter
• 1/2 c. fine dry bread crumbs
• 1/2 tsp salt
• Paprika

Cut a pocket in each breast . Fold ham and cheese and tuck in pockets. Melt butter. Mix crumbs, salt and paprika in pie plate. Dredge breast first in butter, then bread crumbs. Coat well. Cook in skillet until golden brown and cooked through. Top with ham and cheese, Cover and cook until melted.
 
 NOTE: you can also butterfly the chicken, stuff it with the ham and cheese and then seal it with toothpicks; or pound it out thin, place the ham and cheese on top, and then roll it up and keep it shut with toothpicks.