Fillet boneless chicken breasts, pound thinly, and spread with softened butter seasoned with finely-minced garlic. Sprinkle with diced peppers and grated Swiss or Jack cheese, roll and secure with toothpicks. Refrigerate for about an hour. Beat 1 whole egg with 1 cup water, brush chicken rolls, then coat with seasoned bread crumbs. Roast in a medium (350) oven until lightly browned. Remove secures, slice and serve with a mustard chutney.