2 whole chicken breasts, skinned, boned and halved
2 slices Swiss cheese
1 egg, beaten
Seasoned bread crumbs
Oil for deep frying

Pound chicken breasts to 1/8 inch thickness. Place a slice of cheese on each breast half and roll up. Secure with toothpicks. Dip chicken rolls in egg, then dip in bread crumbs to coat.

Allow to dry in refrigerator 1 hour. Fry chicken rolls until golden 12 to 15 minutes. Substitute Stuffings: Salami, ham and/or varied cheeses.