Flatten chicken breasts. Place Swiss cheese on chicken, then ham.
Roll up, pin with wooden picks. (Use 4 per roll.) Cut the roll between
toothpicks. Place slices in flour, coat well, then in egg wash (water
and egg), then into bread crumbs.
Place in fryer (350 degrees F)
and fry until lightly brown. This will set the product. At this
point you can remove from oil, cool and place in refrigerator until needed.
To re-heat, place in 350 degrees F oven until internal temperature
reaches 165 degrees F.
To make the sauce, make a roux out of the butter and flour. Add
champagne until desired consistency is obtained.