8 chicken breasts, halved, skinned, boned
2 tbsp. butter
6 mushrooms, chopped
1/4 c. chopped nuts
1/2 c. chopped, cooked ham
1/2 c. bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
3 or 4 thin orange slices
Parsley sprig

WHITE WINE SAUCE:

2 tsp. cornstarch
1/2 c. white wine
1/4 c. butter, melted
1/4 c. apricot preserves

Pound chicken breasts between 2 pieces of waxed paper to even thickness; set aside. Melt 2 tablespoons butter in skillet; add mushrooms, nuts, and ham; stir in bread crumbs. Salt and pepper breasts, spoon crumb mixture in center of each breast, roll up jelly roll style. Secure with picks. Bake at 350 degrees for 30 to 40 minutes. Spoon white wine sauce over chicken, garnish with orange slices and parsley.