4 boneless chicken breasts, halved, skin removed
4 lg. slices pepperoni
4 slices Monterey Jack cheese
1 egg, beaten
3/4 c. dry bread crumbs
1/4-1/2 c. butter

Pound chicken to 1/2 inch thickness. Place 1 slice of pepperoni and 1 slice of cheese on each breast. Roll up jelly roll fashion. Secure with toothpick. Dip each roll in egg, then into bread crumbs, coating thoroughly. Melt butter in large shelled over low to medium heat. Cool chicken 10-15 minutes, turn frequently.

Prepare mustard sauce to be served with chicken: 1/2 tsp. Dijon style mustard 3 tbsp. chopped parsley

Serve with steamed rice.