A nice interpretation on the classic from my cheese cookbook.
4 chicken breasts (4 oz each)
4 thin slices ham, halved and rind removed
flour, for coating
about 3.5 oz gruyere cheese, sliced thin
2 eggs, beaten
a bit of dried thyme
3 tbsp butter
2 tbsp olive oil
salt and pepper
Slit the chicken breasts about 3/4 of the way through and open up. Place ham and cheese in the pocket of the chicken (trim if it runs over). Fold back over, pressing well to seal. Season with salt and pepper.
Mix crumbs with thyme. Coat chicken breasts in flour, then egg, then breadcrumbs. Let sit for an hour (I probably waited more like 30, 45 minutes).
Heat butter and oil in pan. Cook about 5 minutes per side. Preheat oven to 350.
Cook browned breasts 20 minutes, or until chicken is cooked through.