3 lg. chicken breasts, boned, skinned, and halved lengthwise
6 thin slices boiled ham
6 oz. natural Swiss cheese, cut in 6 sticks
1/4 c. all-purpose flour
2 tbsp. butter
1 tsp. chicken flavored gravy base
1 (3 oz.) can sliced mushrooms, drained
1/3 c. sauterne
2 tbsp. all-purpose flour
Toasted sliced almonds

Place chicken pieces, boned side up, on butting board. Working from center out, pound chicken lightly with wooden mallet to make cutlets about 1/4 inch thick. Sprinkle with salt. Place a ham slice and a cheese stick on each cutlet. Tuck in sides of each and roll up as for jelly roll, pressing to seal well. Skewer or tie securely. Coat rolls with the 1/4 cup flour; brown in the butter. Remove chicken rolls to a 11 x 7 x 1 1/2 inch baking pan.

In same skillet, combine 1/2 cup water, the gravy base, mushrooms, and wine. Heat, stirring in any crusty bits from skillet. Pour mixture over chicken in baking pan. Cover and bake at 350 degrees until tender, about 1 to 1 1/4 hours. Transfer chicken to serving platter.

Blend the 2 tablespoons flour with 1/2 cup cold water. Add to gravy in baking pan. Cook and stir until thickened. Pour a little gravy over chicken; garnish with toasted sliced almonds. Pass remaining gravy. Makes 6 servings.