Place whole chicken breast on a cutting board, rib side down.

Cut the breast in half horizontally.

Trim meat away from the breastbone using a boning knife.

Pull meat away as you cut to remove the breast.

Repeat with remaining breasts.

Remove any tendons from the chicken breast.

Place breast skinned side down on the cutting board.

Cut a pocket horizontally lengthwise from the thicker side, starting 1 inch from the wing area, cutting three-fourths through.

Flatten the chicken breasts to 1/4 inch thickness using a meat mallet or rolling pin.

Place slices of ham and Swiss cheese (optional) inside the pocket of each chicken breast.

Chill the stuffed chicken breasts in the refrigerator for 30 minutes.

Combine flour, salt, and white pepper in a shallow dish.

Beat eggs and water together in a separate shallow dish.

Place bread crumbs in another shallow dish.

Coat each stuffed chicken breast with flour, then dip in the egg mixture, and finally coat with bread crumbs, ensuring full coverage.

Chill breaded chicken breasts for a short period.

Heat a 1/4 inch of warm oil in a large skillet over medium heat.

Cook chicken breasts in a single layer for about 10 minutes, turning once, until golden brown on both sides.

Transfer the partially cooked chicken breasts to a baking sheet.

Bake in a preheated oven at 325°F (163°C) for approximately 10 minutes, or until the chicken is cooked through and the juices run clear.

While the chicken is baking, melt butter over low heat in a small saucepan.

Stir in fresh lemon juice.

Once the chicken is baked, transfer the breasts to a serving platter.

Spoon the lemon butter mixture over the chicken breasts before serving.