6 WHOLE CHICKEN BREASTS
(approx. 1 lb each) boned, skinned, cut in half, then pounded.

12 SLICES GRUYERE OR FONTINA CHEESE
each 1/4 inch thick and in rectangles 1 by 2 1/2 inches

12 SLICES VERY THIN PROSCIUTTO
or westphalian ham

1 TO 2 EGGS
well beaten

ALL PURPOSE FLOUR

FINE DRY BREAD CRUMBS

4 TO 6 TABLESPOONS
butter

3 TABLESPOONS
conag

1/2 CUP
T.G. Lee whipping cream

On each half of chicken breast, lay a portion of cheese wrapped in a slice of ham. Wrap the chicken around the ham, enclosing completely. Sprinkle rolls with salt, then coat with flour and shake off excess. Dip each roll in egg then roll in the bread crumbs. Set rolls side by side without touching (or refrigerate, covered, for several hours).

Melt 4 tablespoons butter in a wide frying pan large enough to hold the rolls. Cook on moderate heat, browning evenly and well on all sides, about 15 minutes; add more butter as needed to keep rolls moist. Transfer to a heat-proof serving dish, arranging rolls in a single layer. Bake in a 350 degree oven for 15 minutes, uncovered.

To the pan in which the chicken cooked, add the cognac and, at once, set aflame; shake pan to burn off the alcohol. Pour in the T.G. Lee cream and boil until slightly thickened and large shiny bubbles form. Pour sauce over chicken and serve.