6 chicken breasts, boned and skinned
Salt to taste
1 (6 oz.) pkg. sliced Swiss cheese
6 thin slices ham
Flour
2 tbsp. butter
1 tsp. instant chicken bouillon
1 (3 oz.) can sliced mushrooms
1/3 c. sauterne
Toasted almonds

Place chicken breasts, boned side up, on cutting board. Pour chicken lightly with wooden mallet to make 1/4 inch thick cutlets, working from center out; sprinkle with salt.

Place cheese slice and ham slice on each piece of chicken; tuck in sides and roll up, pressing to seal well. Coat with 1/4 cup flour. Heat butter in skillet; brown chicken in butter. Remove to 11x7x1 1/2 inch baking pan.

Combine 1/2 cup water, bouillon, mushrooms and sauterne in same skillet; heat, stirring to remove crusty bits from skillet. Pour over chicken; cover.

Bake in preheated 350 degree oven for 1 hour to 1 hour 15 minutes or until tender; transfer to warm serving platter. Blend 2 tablespoons flour with 1/2 cup water; stir into liquid in baking pan. Cook, stirring, until thickened. Pour small amount over chicken; garnish with almonds. Pour remaining gravy into sauceboat; serve with chicken.