• 4 boneless, skinless chicken breast halves
• 1/2 cup* Swiss cheese, shredded
• 1/4 cup good smoked ham, chopped fine
• 2 teaspoons Dijon mustard (optional)
• 1 egg

• 2 tablespoons water
• 1/4 cup all-purpose flour
• 1 cup corn flake crumbs
• Vegetable oil
• Mornay sauce

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, lightly pound chicken with flat side of a mallet or rolling pin until about 1/4 inch thick; remove from wrap. Repeat with remaining breasts. In a small bowl, combine cheese and ham. Spread all chicken breast evenly with mustard, if using. Place 1/4 cup of cheese mixture on center of each breast. Bring one end of breast over cheese mixture. Fold in sides; roll up jellyroll style, pressing ends to seal. Cover; refrigerate at least 1 hour. In medium bowl, combine egg and water. In shallow pan, combine flour and 1/4 teaspoon salt. Coat chicken with flour; dip in egg mixture. Roll in Corn Flake Crumbs. Cover; refrigerate at least 1 hour. Heat oven to 350°. Heat one inch of oil in small skillet over medium heat. Fry each chicken roll about 4 minutes or until golden brown. Place in 8-inch square baking dish. Bake for 25–30 minutes or until juices run clear. Serve with Mornay Sauce shown below. Prepare Mornay sauce while chicken cools.

Mornay Sauce

• 2 1/2 tablespoons butter
• 3 1/2 tablespoons all-purpose flour
• 1 cup hot milk

• 1 cup hot chicken stock
• 1/2 cup* Swiss cheese, shredded
• Salt and pepper to taste

Melt butter in a medium saucepan. Use a wooden spoon to blend in the flour. Stir over moderate heat until the butter and flour foam together for 2 minutes. Do not let the roux color more than a buttery yellow. Remove from heat. When the bubbling stops, pour in all but 1/2 cup of the combined hot milk and hot stock all at once, whisking vigorously to blend. Then whisk rather slowly over moderately high heat, being sure to stir bottoms and sides of pan. Thin sauce slowly with remainder of combined liquid. It is not necessary to use all of the liquid; however, most will be used. When sauce reaches temperature, simmer 2 to 3 minutes stirring with a wooden spoon. Sauce is finished when it coats the wooden spoon well. Add salt and pepper. Remove from heat and let cool several minutes. When sauce has cooled considerably, slowly whisk in cheese. If added while sauce is too hot, cheese will become stringy. If the sauce becomes stringy, bring it back to heat and add a few drops of fresh lemon juice.

*Total of 1 cup Swiss Cheese