Flatten desired number of chicken breasts, split. Use a meat hammer to flatten as wide and thin as possible. Saute:

1 med. onion, chopped
1 med. bell pepper, chopped

When tender, drain in sieve and set aside. For each chicken breast:

1 slice cooked ham, very thin
1 slice cheese, very thin

Sprinkle chicken breasts lightly with salt and pepper. Place on chicken breast: 1 slice ham, 1 slice cheese, mound 1 or 2 teaspoons pepper and onion mixture. Roll up chicken, tucking up side and securing with toothpicks if necessary. Prepare:

2 eggs, beaten with 1/2 c. water
1 or 2 c. flour placed on a plate
1 or 2 c. cracker crumbs on another plate

Dip chicken breast in egg mixture and roll in flour. Then dip in egg mixture and roll in cracker crumbs. You may have to repeat the process to be sure roll is thoroughly covered. Chill for several hours or overnight.

Remove from refrigerator. Saute in 1/2 inch hot oil until lightly browned. At this stage they may be frozen. Wrap individually.

To serve: Unwrap and let stand at room temperature for 1 hour. Bake on rack in shallow pan at 425 degrees for 20 to 25 minutes, until tests done.