CHICKEN AND HAM ROLLS Á LA SWISS

1 large egg, beaten

2 tblsp water

2 tblsp Dijon mustard, divided

½ cup fine dry breadcrumbs

¼ cup Parmesan cheese

1 tsp salt, divided

½ tsp white pepper, divided

6 chicken breast halves

6 (4-inch square) slices cooked ham

¼ cup butter, melted

2 tblsp butter

2 tblsp all purpose flour

1 ½ cups milk

½ cup dry white wine

1 cup (4 oz) shredded Swiss cheese

Combine egg, water and 1 tblsp mustard, mixing well; set aside.  Combine breadcrumbs, Parmesan cheese, and ½ tsp salt and ¼ tsp white pepper; set aside.

Place each piece of chicken between two sheets of wax paper; flatten to ¼ inch thickness using a meat mallet or rolling pin.  Place a ham slice on each piece of chicken.  Roll up from short side, and secure rolls with wooden picks.  Dip chicken rolls in egg mixture and dredge in crumb mixture.  Place chicken rolls in a lightly greased 12 x 8 x 2 inch-baking dish.  Drizzle with ¼ cup melted butter and bake at 350° for 45 minutes.

Melt 2 tblsp butter in a heavy saucepan over low heat; add flour and remaining 1 tsp mustard, ½ tsp salt and ¼ tsp pepper, stirring until smooth.  Gradually add milk and cook over medium heat, stirring constantly until mixture is thickened and bubbly.  Stir in wine and Swiss cheese; continue to cook 1 minute or until cheese melts, stirring constantly.  Serve over chicken.