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| 6 | Chicken breasts, boned |
| 6 | Thin slices ham |
| 2 Tasse | swiss cheese grated |
| 1 | egg |
| 1 1/2 Teelöffel | cooking oil |
| 1 Esslöffel | water |
| 1 | flour |
| 1 | bread crumbs |
| 1 Dose | (medium) crushed pineapple, |
| 1 Tasse | brown sugar |
| 1 Esslöffel | lemon juice |
| 1 Esslöffel | cornstarch |
| 1/2 Tasse | water |
| 1/4 Tasse | sherry |
| 4 Esslöffel | butter |
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Preheat oven to 325 F. 1. Pound chicken breasts to approximately 1/4" thickness (without tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up carefully, tucking in ends as you roll.
2. Combine egg, cooking oil and water in a small bowl. Roll chicken in flour, then in egg mixture and then in bread crumbs.
3. Place in pan and bake 325 F. for 20-25 minutes.
4. While chicken is baking, prepare sauce by combining pineapple, brown sugar and lemon juice. Cook on medium heat until bubbly; turn down heat to simmer.
5. Add cornstarch with water slowly until slightly thick.
6. Add sherry and butter. Serve hot over cooked chicken.
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