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1
Heat oven to 350 degrees; place one breast half between two sheets of waxed paper on a cutting board.
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2
Pound to an even thickness of 1/4 inch with the flat side of a meat mallet, a rolling pin or cast iron pan.
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3
Repeat with remaining chicken breasts.
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4
Spread out one piece of ham; pile 1/4 cup of the cheese in the middle, then tightly fold up burrito-style to enclose.
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5
Spread one pounded chicken breast with 2 t of the mustard.
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6
Place ham bundle on chicken; slide to one narrow end.
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7
Roll chicken breast, enclosing bundle.
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8
Secure with a toothpick or two; tuck in any loose ends.
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9
Repeat for a total of 4 stuffed chicken breasts.
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10
Spread flour onto a dinner plate, and pour eggs into a pie dish and bread crumbs onto a second dinner plate.
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11
Coat one stuffed breast with flour, dip in egg completely, then coat with bread crumbs, adhering with fingers if needed.
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12
Repeat with all chicken pieces.
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13
Heat oil in a 12-inch skillet with a tight-fitting lid over medium-high heat.
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14
Add chicken pieces and brown, covered, 3 minutes.
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15
Flip chicken over, and continue to cook, covered, an additional 2-3 minutes (keep your eye on the chicken while cooking and reduce heat if browning too quickly).
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16
Transfer to a shallow baking dish and bake at 350 degrees for 12-15 minutes or until temperature registers 160 degrees on an instant-read thermometer.
