Instructions: Flatten breasts with rolling pin, rolling between waxed paper until thin.

Sprinkle with salt and pepper. Put 1/2 slice ham and cheese on each piece, tuck in sides and roll like a jelly roll. Fasten with toothpicks. Combine egg and water and beat well. Combine crumbs, Parmesan and flour. Dip chicken in egg, then in crumbs. Fry in about 1 inch oil on medium heat until brown. Drain. Heat drippings, sprinkle in 2 tablespoons flour, allowing flour to brown, but not burn. Slowly pour in broth, stirring until sauce thickens. Serve over chicken or pass as an accompaniment.

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