4 boneless, skinless chicken breast halves (about 1 1/2 lbs total)
4 slices thinly sliced Black Forest ham
1 c. shredded Swiss or Gruyere (3 to 4 oz)
8 tsp. Dijon or honey mustard
1/4 c. flour
2 large eggs, lightly beaten
1 c. seasoned dry bread crumbs
1/4 c. vegatable oil
1. Heat oven to 350. Place one breast half between two sheets of wax paper on a cutting board. Ound to an even thickness of 1/4 inch with the flat side of a meat mallet, a rolling pin or cast iron pan. Repeast with remaining chicken breasts.
2. Spread out one piece of ham; pile 1/4 cup of cheese in the middle, then tightly fold up buritto style to enclose. Spread one pounded chicken breast with 2 tsp of mustard. Place ham bundle on chicken; slide to one narrow end. Roll chicken breast, enclosing bundle. Secure with a toothpick or two; tuck in any loose ends. Repeat for a total of 4 stuffed chicken breasts.
3. Spread flour onto a dinner plate, pour eggs into a pie dish, and bread crumbs onto a second dinner plate. Coat one stuffed chicken breast with flour, dip in egg completely, then coat with bread crumbs, adhering with fingers if needed. Repeat with all chicken pieces.
4. Heat oil in a 12 inch skillet with a tight fitting lid over medium-high heat. Add chicken pieces and brown, covered for 3 minutes. Flip chicken over, and continue to cook for an additional 3 minutes. Transfer to a shallow baking dish and bake at 350 for 12-15 minutes.