4 boneless chicken breasts, halved, skin removed
4 lg. slices pepperoni sausage
4 slices Monterey Jack cheese
1 egg, beaten
1/4 to 1/2 c. butter
3/4 c. dry bread crumbs

MUSTARD SAUCE:

3/4 c. sour cream
1/2 tbsp. Dijon-style mustard
3 tbsp. chopped parsley

1. With mallet, pound chicken breast to 1/2 inch thickness, being careful not to tear the meat.

2. Place 1 slice of pepperoni and 1 slice of cheese on each chicken breast. Roll up jelly-roll fashion. Secure with toothpicks.

3. Dip each roll in egg, then into bread crumbs, coating thoroughly.

4. Melt butter in large skillet over low to medium heat. Cook chicken 10 to 15 minutes, turning frequently, until golden brown and tender.

5. Prepare the Mustard Sauce by combining sour cream with parsley and mustard. Serve chicken with the sauce. Good served with steamed rice.

FOR 2 SERVINGS: Use half the ingredients. FOR 8 SERVINGS: Double the ingredients. Preparation time: 20 minutes.