Just in case someone else wanted to try these. My measurings are very aproximate because I learned this by eye, so you may need to adjust a couple things, but nothing major.
1 package of boneless chicken breast (you can do as many as you want, but depends on how many you want to eat or are feeding)
1 cup flour (aproximate, fills one large soup bowl)
1/2 cup milk (aproximate)
Slices of lunch meat (i like ham, use what you want. one slice for each chicken breast)
Shredded cheese (whatever cheese you like)
Lawry's Season Salt (or if you have a favorite brand, use that instead)
Take each chicken breast and pound it flat between two sheets of plastic wrap. You could use waxed paper, but I've found plastic wrap is easier to work with. I use the flat side of a meat pounder to flatten it, but use whatever's handy. You want to flatten it just a little bigger than the slice of lunch meat you're using. Once it's flat, place a slice of lunch meat close to the bottom so there's more chicken at the top, add some cheese (maybe half a handful) and season liberly with the season salt. Now, starting at the bottom, roll tightly with the chicken on the outside. You may need to tuck in the sides if they're stretched out. Secure with toothpicks.
To fry them, heat enough oil to submerge these in. Whatever oil you want to use is fine, corn oil is my favorite for frying chicken. Olive oil doesn't work as good for frying as it's smokes and burns very easily. Anyhoo, put the flour in one bowl, and in the other beat together the egg and milk with a fork. It doesnt' need to be completly smooth, just get an equal amount of milk to match the egg. Once you have them mixed, take your chicken rollup and dip it in the egg to coat, coat it with the flour, then recoat with the egg mixture. That makes it nice and crispy. Then, just fry until light golden brown. If you wait until it's a good golden brown, it'll end up burning. Remove the toothpicks and eat as soon as possible for maximum flavorness. Enjoy!