2 whole chicken breasts, skinned, halved and boned
2 oz. shredded Swiss cheese (1/2 c.)
1/4 c. finely chopped boiled ham
2 tsp. Dijon mustard
1 egg
2 tbsp. water
1/4 c. flour
1/4 tsp. salt
1/3 c. dry bread crumbs
Oil for frying

Place 1 chicken breast half boned side up between 2 pieces of wax paper; gently pound chicken with rolling pin. Repeat with remaining breasts. In small bowl combine cheese and ham; sprinkle chicken breasts lightly with salt; spread with mustard. Place scant 1/4 cup of cheese mixture on center of each breasts.

Bring 1 end of breast over cheese mixture. Fold in sides and roll up jelly roll fashion, pressing ends to seal. I use toothpicks to hold them together. Cover and refrigerate 1 hour. In medium bowl combine egg and water. In shallow pan, combine flour and 1/4 teaspoon salt.

Coat chicken with flour mixture, dip in egg mixture. Roll in bread crumbs. Cover and refrigerate at least 1 hour.

Heat oven to 350 degrees. Heat 1 inch oil in small skillet over medium heat. Fry each chicken roll about 2 minutes or until golden brown.

Place in 8 inch (2 quart) square baking dish. Bake at 350 degrees for 30 minutes or until tender.