Arrange each chicken breast slices inside a transparent plastic bag.place the bag chopping board and then pound the chicken from the centre going outwards until its about 1/4 inch thick.

Remove the chicken from the bag lay flat on board top sliced a piece or two cheese.

Roll the chicken breast from one to the other.use toothpicks to secure the rolled chicken breast.

Do this procedure on the other chicken breast that you have.

Meanwhile crack the eggs in a bowl and beat until somewhat fluffy.

Arrange the flour in a separate bowl, set aside

Place the bread crumbs in the plate.

Dredge the chicken breasts in flour and then coat egg.put it in the bread crumbs until the chicken is fully coated with bread crumbs.

Heat the oil in a cooking pan.once the oil gets hot,fry the chicken in low to medium heat for 2 minutes per side

You can bake it too in preheated oven 350 F

Meanwhile make the sauce,add butter flour and milk,season with salt and black pepper, cook on medium heat it until thickens and add mustard past mix again.

Pour the sauce over the chicken, serve with vegetables or mash potatoes.