Created by ImPat on June 12, 2017
Step 1: Preheat oven to 180C.
Step 2: Line 2 baking trays with baking paper.
Step 3: Place chicken between sheets of plastic wrap, and flatten with a meat mallet and then top each with a slice of ham and a 1/4 cup of gruyere and then roll up, enclosing filling, and secure with toothpicks, if desired.
Step 4: Whisk eggs and mustard in a shallow bowl and place flour and breadcrumbs into separate bowls.
Step 5: Lightly coat rolls in flour, egg and breadcrumbs and place on a plate.
Step 6: Place wedges onto a baking tray and spray with oil and sprinkle with chicken salt (I would use regular hate chicken salt) and bake for 40 minutes or until golden and crisp.
Step 7: Meanwhile, heat oil in a non-stick frying pan over medium heat and cook chicken rolls for 5 minutes or until golden on all sides and then transfer to a tray and sprinkle with remaining gruyere and bake for 15 minutes or until cooked through.
Step 8: Serve chicken with potato wedges and steamed green beans.