Trim any fat around the edges of the chicken breasts, rinse and pat dry. Place the chicken breasts one at the time between sheets of wax paper and pound gently with a mallet until about 3/8 inch thick. Season each piece of chicken with salt and pepper.

Cover four chicken breast with the ham and the gorgonzola. Place the other half of the chicken breast over it. Keep it in place with the help of toothpicks at each end of the breasts.

Combine in a wide shallow bowl the bread crumbs, salt, pepper and the dry sage and marjoram. In another bowl, whisk together the egg with the water. Spread on a plate the flour.

Working 1 at the time, press both sides of each packet in the flour, then in the egg mixture and coat with the breadcrumbs mixture, patting with fingers to insure that the crumbs adhere well.

In a large skillet over medium heat, add the butter and oil. When the butter is melted add the packets to the skillet and cook until nicely browned. Using a large spatula turn and cook the other side.

If the crust starts to look a bit too golden and start to burn, put in a warm oven, 350ᵒ for 5 -7 minutes, to insure the inside is all the way cooked.