4 lg. skinless chicken breasts
8 thin slices ham
8 thin slices Swiss cheese
2 c. flour
1 egg
1/4 c. milk
Vegetable oil
Seasonings to taste
4 tsp. Dijon mustard (optional)

Trim excess fat from chicken. Pound chicken with meat tenderizer until chicken can be easily rolled.

Cut 2 slices of ham and 2 slices of Swiss cheese into bite size pieces. Mix ham, cheese and 1 teaspoon mustard if desired. Spread mixture over chicken breast and roll chicken into roll securing with toothpicks. Repeat process for each chicken breast.

Mix egg and milk in bowl. Season flour to taste in separate bowl. Dip chicken rolls into egg/milk mixture and dredge in flour. Cook rolls in hot oil until golden brown. Carefully remove toothpicks before serving. Serves 4.