Ham and Cheese Chicken Rolls - serve 4

4 boneless skinless chicken breast halves
4 ham slices, extra lean
4 Swiss cheese slices very thin
1/4 cup all-purpose flour
1 dash salt
1/4 tsp fresh ground black pepper
1/4 tsp lemon pepper optional
1/2 cup soft bread crumbs
1 egg
2 1/2 tbsp Canola oil or peanut

Skin the chicken breasts and pound to ¼ inch between sheets of waxed paper.
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.
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.
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.
Add 2 tbsp 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