Angie Nelson
4 boneless chicken breast halves
4 thin slices ham
4 thin slices swiss cheese
2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 egg beaten slightly
1/2 cup bread crumbs
3 Tbsp water
3 Tbsp shortening
Beat chicken until it is 1/4 inch thick. Place a slice of ham and cheese on each piece. Begin at most narrow end and carefully roll up and secure with a toothpick.
Mix flour, salt, pepper, and allspice. Coat the rolls with flour mixture. Coat rolls in egg and roll in bread crumbs. Melt shortening in a large skillet and brown rolls about 4 minutes. Turn them once in a while so that all the sides get brown. Remove the lid the last few minutes of cooking so the chicken will be a little bit crisp. (I usually just bake mine).
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