Ham and Cheese Chicken Breast

This is a really great way to change up chicken for the night!

• 8 boneless chicken breast halves, skin removed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs, beaten
• 1 cup milk
• 4 slices deli ham,
  
• 4 slices Swiss cheese, cut in half (I sometimes use cheddar
  
• 1/3 cup all-purpose flour
• 1 1/3 cup fine dry bread crumbs
• vegetable oil

Place each piece of chicken between 2 sheets of wax paper or in food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper. Combine eggs with 1 cup milk; dip chicken pieces in mixture. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Fold ends over the ham and cheese; roll up, beginning with long side. Secure rolls with toothpicks. Dredge chicken in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well. Place chicken rolls on a plate; cover and refrigerate for 1 hour. Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well.