2 whole chicken breasts, boned skinned split, salt to taste
Pepper
4 slices cooked ham
4 slices Swiss cheese
1 eggs
1 tbsp. milk
1 tbsp. flour
2/3 c. fine bread crumbs
Vegetable oil for frying

Flatten chicken breasts, between waxed paper until very thin. Remove wax paper. Season with salt and pepper. Fold 1 slice of ham into quarter and wrap a piece of cheese around ham. Place at one end of chicken breast. Fold 2 sides over and roll up to envelope ham and cheese. Press edges together and fasten with toothpick. Repeat with remaining chicken, ham and cheese.

Beat egg and milk together. Coat chicken with flour, then roll in egg mixture and bread crumbs to coat evenly.

Refrigerate at least 20 minutes to set coating. Fry in about 3/4 inch oil heated to 375 degrees (hot but not smoking) for about 4 minutes on each side or until well browned. Drain on paper towels.