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1
Cut each chicken breast in half.
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2
One at a time, place breast halves between two sheets of waxed paper and pound flat.
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3
Spread some mustard down the center of each breast, and then layer with 1 ham slice and 1 cheese slice.
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4
Fold breast half around the filling; beginning with one long side, then short sides, finishing with a long side making sure the filling is completely coverd.
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5
Press edges together and roll each piece as it is finished in a sheet of waxed paper.
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6
Season flour with salt and pepper.
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7
Beat egg lightly with 1 teaspoon water.
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8
Line up a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs.
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9
One by one, roll each piece in flour to coat, then dip in egg, coating completely, and roll in bread crumbs, pressing crumbs into egg coating.
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10
Place chicken pieces on a tray and refrigerate for one hour.
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11
Heat enough peanut oil in a large frying pan so that it comes up half way.
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12
Fry chicken pieces, two at a time, in hot oil, until browned evenly on all sides; about 2 minutes each side.
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13
Remove from oil, drain on paper towel and place in a non stick baking dish.
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14
Bake at 350 for 15 minutes.
