3 lg. boneless chicken breasts, halved lengthwise
10 oz. Gruyere cheese
Salt
All purpose flour
1 tbsp. water, approximately
1 beaten egg
1 c. dry bread crumbs
Oil for frying

Place chicken between two pieces of clear plastic wrap. Working out from center, pound to form cutlets, remove wrap, cut gruyere cheese into six sticks; place a stick at end of each cutlet. Roll meat as for jelly roll, tucking in sides. Seal well. Coat each roll with flour, dip in mixture of water and beaten egg; then roll in bread crumbs. Chill in refrigerator one to two hours, fry chicken rolls in deep fat 375 degrees about 2 minutes or until golden brown on all sides, drain on paper toweling, bake in oven at 425 degrees for 10 minutes. Serves six.