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

Place chicken between two pieces of waxed paper. Working out from center, pound to form cutlets. Remove wrap; cut Gruyere cheese into 6 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 1-2 hours. Fry chicken rolls in deep fat (375 degrees) about 2 minutes or until golden brown on all sides. Drain on paper toweling. Bake at 425 degrees for 10 minutes. Serves 6.