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Slice chicken horizontally without cutting all the way through to create butterfly breast. Place chicken on cutting board with sheet of plastic wrap over top. With meat mallet, gently pound chicken to even thickness of breast. Place two slices ham and one slice cheese on one side of breast and fold back over. In bowl, whip together egg and water to create egg wash. On two separate plates, put flour and bread crumbs. Season flour with salt and black pepper. Carefully dredge chicken first into seasoned flour, then into egg wash, followed by bread crumbs.
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