4 boneless, skinless chicken breasts
4 thin sliced ham or prosciutto
4 thin sliced Swiss cheese
2 tsp Dijon mustard
¼ c flour
¼ tsp salt
¼ tsp pepper
1 egg, slightly beaten
½ c dry bread crumbs
3 Tbsp vegetable oil
Preheat oven to 350.
Flatten chicken breasts to ¼” thick between plastic wrap or waxed paper. Spread each breast with ½ tsp Dijon mustard, and place one slice each of ham and cheese on top. Roll up carefully, beginning at narrow end. Secure with toothpicks.
Mix flour, salt and pepper. Coat rolls with flour mixture; pat off any excess. Dip rolls into eggs, then roll in bread crumbs.
Heat oil in large skillet over medium heat. Cook rolls in oil about 3 minutes on each side, or until nicely browned. Remove from skillet and place in baking dish, spaced slightly apart. Bake for 20 to 30 minutes or until cooked through and juices run clear. Remove toothpicks before serving.
Variations: These are good with many different fillings (omit the Dijon mustard). Try fresh sliced mushrooms and Brie cheese; blanched asparagus spears with Muenster cheese; fresh or pickled jalapeno peppers and Pepper-Jack cheese; dried figs and Gorgonzola cheese; or just use your imagination.