GETTING READY 1) Wash chicken breasts, clean and pat dry. 2) Remove the skin and trim the loose pieces of flesh form chicken if any. MAKING 3) Between two layers of wet cling film, place a chicken breast. 4) With a rolling pin or a wooden mallet, flatten the chicken lightly and repeat the process with all the chicken breasts. 5) On the counter, lay all chicken breasts and spread lightly with mustard. 6) Over the chicken breast, place a slice of ham and cover it with a slice of cheddar. 7) Trim ham and cheese evenly so that they lie within the chicken breast completely. 8) Roll the chicken carefully and with wooden toothpicks, pierce to secure them. (Pierce them at an angle, so the toothpicks don't stick out and interfere with the frying.) 9) In seasoned flour, dip the chicken breasts and afterwards within the egg. 10) On a kitchen board, scatter the breadcrumbs and place chicken on the top of it. 11) Lightly shake off the excess breadcrumbs and prepare the remaining chicken breasts the same way. 12) On a plate, place the chicken, cover it with a cling film and chill for 30 minutes. 13) In a large shallow frying pan, heat oil over moderate flame and fry 2-3 breasts together till golden on both the sides. (Do not fry too many at a time as the temperature of the oil will fall and they could get soggy.) 14) Drain off the excess oil and remove the toothpicks. SERVING 15) Serve hot immediately.