8 boneless skinless chicken breast halves (8 ounces each)
8 thin slices deli ham
8 slices Swiss cheese
2 eggs
1 cup 2% milk
2 cups crushed cornflakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Flatten chicken to 1/4-in.thickness.

Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings.

Dip chicken in egg mixture, then roll in crumbs.

Place on a greased baking sheet.

4 Boneless, skinless chicken breasts
1/2 cup diced low fat boiled ham
1/2 cup shredded low fat Swiss cheese
1/8 teaspoon minced garlic
2 tablespoons white wine
salt/pepper to taste
8 oz. plain low fat yogurt
1 tablespoon milk
1 cup crushed seasoned bread crumbs

Combine ham, Swiss cheese, garlic, wine, salt and pepper in a bowl to make a filling.

Preheat oven to 350F.
Rinse chicken with cold water and pat dry with paper towels. Cut a slit in the side of each breast to form a pocket.
Stuff each pocket with 1/4 of filling. Press to close or secure with wooden picks.