My mom makes a mean Dijon Chicken, but I've put a spin on it recently that I really like. Here's the new recipe--the amounts are just my best guess
4 boneless, skinless chicken breasts
2 t Dijon Mustard
4-6oz mozzarella cheese (the hard kind, not the soft fresh variety) cut into strips
4 longs strips of prosciutto
1/4 c flour
1-2 T olive oil
Hammer the breasts flat. Spread 1/2 teaspoon of Dijon Mustard on each breast. Place a few strips of mozzarella at one end of each breast and roll them individually. If some cheese sticks out, that's fine--it'll lead to tasty crispiness later. Wrap each roll in the opposite direction in a slice of prosciutto. If the rolls do not stay secure, use toothpicks to keep them together.
Whip the egg in a small bowl until fully scrambled. Dip the rolls in the egg, coating each roll entirely. Dust the chicken rolls in the flour by rolling them lightly through it, again covering them entirely.
Fry the chicken rolls in olive oil until cooked through. If there is extra cheese, you can use it by letting it melt in the pan and form a crispy coating to the rolls.
Doing this on a smaller scale might be fun for hors d'oeuvres.