3 whole chicken breasts
6 thin slices ham
6 slices Swiss cheese
3 eggs
Salt & pepper
Flour
2 c. fine bread crumbs

Have chicken breasts skinned, boned and split in halves. Place each half boned side up, between pieces of waxed paper. Pound with wood mallet or flat side of knife blade to flatten, being careful not to puncture meat. As chicken flattens, a rolling pin may be used to make it thinner. Cut each ham and cheese slice into halves. Place a piece of ham on each breast half, then top with cheese. Roll up (jelly roll fashion), tucking in ends. Fasten with wood picks.

Beat eggs with salt and pepper to taste. Dip rolled chicken in flour, then egg mixture, then bread crumbs. Fry chicken in deep fat heated to 360 degrees until golden brown on all sides. Drain on paper towels.