Chicken cutlets
Ham
Paprika
Oil & butter
Onion powder
1 chicken bouillon
Swiss cheese
Flour
Garlic
Black pepper
Garlic powder
1 c. dry white wine

Place 1 slice of Swiss cheese and ham in cutlet and roll closing same with a toothpick. Mix flour and paprika and dredge chicken. Place 1 part oil and butter in skillet and brown seasonings. Remove chicken and add 1 bouillon cube, 1 cup water and 1 cup wine to drippings and scrape pan. Heat for 5 minutes and same should thicken. If not, add additional flour. Place chicken in pan and simmer for about 15 minutes. Serve with rice pilaf.