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 Dip each chicken breast in the beaten egg, then coat with bread crumbs on both sides. |
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 Heat oil in a large skillet, and add chicken breasts, cooking in two batches as not to crowd. Cook for about 4 minutes per side or until nicely browned. Transfer chicken breasts to a shallow baking sheet. Top each breast with a piece of ham, and a slice of cheese. Place in a preheated 325 oven and bake for 8-10 minutes or until cheese is melted. Serve immediately with rice, pasta or potatoes. |
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6 boneless, skinless chicken breasts (about 1 ½ - 2 lbs)
