Instructions: 1. Skin the chicken breasts and pound to 1/4 inch between sheets of waxed paper.

2. Lay one slice of fully cooked thin ham on chicken, then one slice of very thin Swiss cheese. Roll up very carefully; secure with wet toothpicks or tie twine around tightly. Unwaxed dental floss makes a good tie.

3. Mix the flour, pepper, salt and lemon-pepper (optional). Dust this over the chicken rolls lightly. Dip one at a time into the beaten egg. Roll in the bread crumbs.

4. Heat the oil in a 9 or 10-inch heavy skillet with lid. Place the chicken rolls into hot oil, seam side down. Saute about 10 minutes, turning carefully once or twice.

5. Add 2 tablespoons of water or chicken broth, cover immediately, and turn heat to simmer. Simmer for 10-15 minutes. Remove from pan, let stand 3-4 minutes, then carefully remove the toothpicks or twine. Serve warm.

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