3 lg. chicken breasts, skinned, boned & halved
6 thin slices boiled ham
3 slices mozzarella cheese, halved
1/2 c. fine dry bread crumbs
2 tbsp. parsley
Flour
1 egg, beaten

Place chicken, boned side up, between 2 pieces plastic wrap. Working from inside out, pound lightly to 5 x 5 inches. Remove wrap. Place a ham slice and 1/2 cheese slice on each cutlet, cutting to fit. Roll meat as for jelly roll, tucking in sides. Secure with wooden picks.

Combine bread crumbs and parsley. Coat each roll with flour, dip in beaten egg and roll in crumb mixture. Fry in deep fat heated to 340 degrees, until golden, about 5 minutes. Remove wooden picks and keep warm in 325 degree oven until served. Serve with sauce.

SAUCE:

2 tbsp. oil
3 tbsp. flour
2 tsp. chicken bouillon
1/8 tsp. paprika
1/2 c. light cream or milk
1 c. water
2 tbsp. pimento, chopped

Melt oil, stir in flour, bouillon and paprika. Stir in light cream or milk and water. Cook and stir until mixture thickens and boils. Stir in chopped pimento. Cook 1 minute.