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Prepare boneless skinless chicken breasts, pounded to a even thickness of 1/4 inche.
Provide sliced thin sliced deli ham.
Use thin slices swiss cheese.
You need to prepare sharp cheddar cheese.
Use mayonnaise mixed with 1 teaspoon dijon mustard, 1/4 teaspoon black pepper, 1 tablespoon romano or parmesan cheese and 1 teaspoon hot sauce such as franks brand.
You need dry white wine.
Prepare chicken stock.
Use garlic, minced.
Use shallot, minced.
You need heavy cream.
You need to prepare tomato, chopped.
Provide fresh lemon juice.
Prepare green onions, sliced.
Prepare mixed fresh herbs such as thyme, rosemary, basil and parsley.
Provide flour mixed with 1 teaspoon salt and pepper.

Lay each chicken breast flat on work surface, brush lightly with mayonnaise mixture, starting with slices of Swiss cheese than ham divide evenly between the 4 chicken breasts.
Fold over and tuck in seams enclosing ham and cheese, secure with toothpick.
Brush enclosed chicken lightly with the mayonnaise mixture. C.
Put flour mixture in bowl and coat each chicken bundle with flour.
Heat a large skillet, large enough to hold chicken in one layer with 1 tablespoon olive oil, sear each chicken bundle on all sides just until brown and remove to a plate.
Add shallot and garlic to skillet and soften, add wine to deglaze pan and reduce wine until its almost gone, add broth, tomato, cream, lemon juice, green onions and herbs, bring to a boil cook 5 minutes, reduce heat to low add chicken to skillet baste with sauce, cover and poach 15 minutes, remove cover place slice of cheddar on each chicken bundle recover and poach 5 minutes more until chicken is cooked through.
Serve with either rice, pasta or bread for the sauce.

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