Directions

• Place one chicken breast half, boned side up, between 2 pieces of
• plastic wrap. Working from center, lightly pound breast with flat
• side of meat mallet or rolling pin until about 1/8 to 1/4 inch
• thick, remove wrap. Repeat with remaining breast halves.
• In small bowl, combind cheese and ham. Sprinkle chicken breasts
• lightly with salt, spread with mustard. Place a scant 1/4 cup of
• cheese mixture on center of each breast. Bring one end of brest over
• cheese mixture. Fold in sides, roll up jelly-roll fashion, pressing
• ends to seal. Cover, refrigerate at least 1 hour. In medium bowl,
• combine egg and water. In shallow pan, combine flour and 1/4
• teaspoon salt. Coat chicken with flour mixture, dip in egg mixture.