Chicken San Marino
On each half of chicken breast, lay a portion of cheese wrapped in a slice of ham.
Wrap the chicken around the ham, enclosing completely. Sprinkle the rolls with salt.
Then coat with flour and shake off the excess. Dip each roll in egg, then roll in bread crumbs.
Set the rolls side by side without touching and refrigerate covered overnight.
Melt 4 tbs butter in a wide frying pan. Cook the rolls on moderate heat, browning evenly and all sides (around 15 minutes).
Add more butter as needed to keep the rolls moist.
Transfer to a heat proof serving dish (we used individual ones).
Arrange the rolls in a single layer and bake on a previously pre-heated oven at 180°C for 15 minutes or until done.
To the frying pan where you browned the chicken, add the cognac and at once set a flame, shake the pan to burn off the alcohol.
Pour the cream and boil until slightly thickened and bubbly.
Pour the sauce over the chicken and serve directly.