This recipe does not leave itself to easy descriptions such as preparation time, difficulty etc.

There are several options in the preparation that include refrigeration time, so some of the preparation can be done a day ahead.  It is not really difficult to prepare but it is time consuming and may even be called tedious if you are preparing it for a crowd  Plan to serve one half chicken breast per person.  For all of these reasons it is a great menu item for a special occasion, even for a crowd.

For one chicken breast:

Place a skinless chicken breast on a cutting board, a top a piece of Saran.  Cover with a second piece of wrap and using the side of a meat mallet or a rolling-pin, hammer chicken until flattened, quite thin, and an even thickness. Brush with a small amount of Dijon mustard. About 1/2 teaspoon. Place a thin slice of deli ham and a slice of Swiss cheese on top of the chicken breast.( if the cheese and ham have been allowed to come close to room temperature they will be easier to roll). Using plastic wrap and fingers roll up the breast as you would a burrito.  Folding up the bottom then the sides fold in and then roll tightly.  Secure in the plastic wrap, squeezing all the air out  Put in the fridge for at least 20 minutes. 

Using 3 different shallow bowls, one with a half cup of flour, one with a beaten egg  that you have diluted with a tablespoon of water and one with about a half cup of dried bread crumbs, seasoned with salt and pepper, unwrap chicken breast, dip in flour, egg wash , and bread crumbs.  Re-wrap, tightly, and put in  fridge for at least and hour, or it can be done a day ahead.

Put butter and cooking oil, not olive oil, in pan.  Brown chicken breast on all sides, this will take 4 to 5 minutes.  Drain on a paper towel before placing in baking dish.

Place in 425 degree oven for 8 to 10 minutes.

Drain again before putting on serving plate.