I have been feeling very very down lately, and no one seems to be noticing it. But deep inside, I really want someone to uncover this happy face I have been putting on. Its hard to open up to anybody when you're an introvert with trust issues, like me. Good thing I've got Someone who I can depend on no matter what -- God. And so, I have this little runaway place I go to whenever things get rough. It is a seminary, actually. I find peace whenever I am here. With the trees all over, and quietness of the place, I certainly can have a time to have a reflection. In the very end, is a monastery where I usually pray and talk to Him. In here, I can be very honest to Him with my emotions that I always end up crying myself out. 

**no specific measurements for each. Just adjust according to your prererred taste

1. Pound the chicken breast. Optional: cut the breast first into half of its thickness. Then gently, with the use of meat mallet, pound the chicken breast into 1/4 inch thickness. Put salt and pepper on both side of the breast (I used 2 chicken breast to make 1 chicken roll)

2. Lay down the ham and cheese into the chicken breast. I put a lot of cheese just because I love it.

4. Make the breading. Prepare a separate container for each coating. Firstly combine flour, pepper and salt. Whisk 2 eggs in a separate container and another for seasoned bread crumbs.

5. Start coating the chicken roll. First coat the roll with flour, then eggs and lastly, bread crumbs. Using flour first before  the eggs makes it easier for the eggs to coat the chicken.

6. Fry the chicken roll until golden brown. Set aside.

7. Make the sauce. Melt butter then add garlic. Fry until golden brown.

8. Add cream of mushroom. Then evaporated milk. Just taste it, and add cream or milk whatever you prefer. Let it simmer then remove from heat.

9. Slice the chicken roll and pour your sauce over or just put the sauce on side.