Chicken Breast Stuffed with Ham and Fontina

Yield: 4 servings

2 whole chicken breasts, split, breastbone removed
2 ounces Italian fontina cheese, cut into 4 thin, long strips
2 ounces ham, cut into 4 thin, long strips
1/2 cup unsifted flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs, lightly beaten
1 cup fine dry bread crumbs
1/2 cup oil

Preheat oven to 350 F. Cut a deep pocket into the thickest part of each
chicken-breast half. Stuff with the cheese and ham. With picks, close each
pocket. On a plate, mix flour, salt and pepper. Place eggs in pie plate
and crumbs on another plate. Coat chicken with flour mixture, then eggs,
then crumbs, shaking off excess. In cast iron skillet, in oil, over
medium heat, fry chicken until brown, about 7 minutes. Place on a baking
sheet; bake 15 minutes or until done. Remove picks.

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