4 boneless, skinless chicken-breast halves, (about 4 ounces each)
2 1-ounce slices cooked ham
2 slices Jarlsberg, Muenster, or other cheese (each about 1 ounce)
2 tablespoons seasoned dried bread crumbs
1/8 teaspoon paprika
2 teaspoons margarine or butter, melted
To form a pocket, cut each chicken-breast half horizontally, almost but not all the way through. cut each ham and cheese slice lengthwise in half. Place a slice of ham and cheese in each pocket.
Combine bread crumbs and paprika. Brush chicken with melted margarine or butter, then coat with crumbs. In 12" by 8" baking dish, arrange chicken with meatier portions toward edges of dish. Cook, covered with waxed paper, on High 7 to 9 minutes until juices run clear when chicken is tested with a knife; rotate dish halfway through cooking. Makes 4 servings.
