In a bread machine add water, milk, egg, 1/3 cup butter, sugar, salt, flour.

Select Dough/Knead and First Rise Cycle; press Start. While the dough is doing its thing, season your chicken tenderloins with salt and pepper.

Sautee the chicken tenderloins in a pan. Add cooking oil and cook until chicken is cooked through and lightly golden in each side, about 5-7 minutes, 2-3 minutes on each side. Set aside, covered with a paper towel so they do not dry out.

When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round.

Cut each circle into 8 wedges. On each wedge place, one chicken tenderloin, then one slice of Swiss cheese (I had to cut mine slices in half, so I laid both slices on top), and top with the slice of ham, you may need to fold it in half so that it stays on the roll and isn’t hanging over too much.

Starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet.

Cover with clean kitchen towel and put in a warm place, let rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake in preheated oven for 10 to 15 minutes, until golden.