4 Chicken Cutlets, pounded thin

Filling
2 Oz. Cream Cheese, softened
½ C. Cheddar Cheese
2 T. Parmesan, finely grated
½ tsp Dried Oregano
¼ tsp Fresh Sage, chopped
2 Slices Baby Swiss, cut in half
2 Slices of Maple Ham, cut in half
Shake and Bake coating mix, original

Preheat oven to 375°.
Combine cream cheese, cheddar, parmesan, oregano & sage.
Place ½ slice of ham on each pounded chicken cutlet. 
Place ½ slice of Swiss in center of each ham slice. 
Spoon ¼ of filling mixture in center of each piece of chicken. 
Roll up and secure with a toothpick if necessary.
Roll in Shake and Bake coating mix. 
Place seam side down in baking dish. 
Bake for 15 min.
Meanwhile make the sauce (below)
Remove from oven & serve with sauce

Basil Cream Sauce
1 pt. Heavy Cream.
Pinch Salt
Fresh Ground Black Pepper, to taste
2 T Dried Basil, crushed
5 Fresh Basil Leaves, chiffonade**

In a shallow skillet bring cream to a boil over high heat.
Reduce heat to medium low & season with salt.
Simmer until cream has reduced by half whisking occasionally.
 ***season with fresh ground pepper half way through reduction.
Whisk in dried basil & let stand for 5 minutes.
Whisk sauce together & drizzle over chicken.
Garnish with fresh basil chiffonade.

**To chiffonade basil, stack the leaves & roll like a cigar. Slice to make ribbons.