1/2 stick butter
1/4 c. flour
1 tsp. instant chicken bouillon
1 (4 oz.) can button mushrooms
Milk
4 whole chicken breast, boned, skinned in half
8 slices (one 6 oz. pkg.) pasteurized processed Swiss cheese
8 thin slices cooked ham

Melt butter in medium sauce pan; blend in flour and bouillon. Drain mushroom liquid into measure cup; add milk to make 2 cups. Stir mushroom liquid and milk into butter flour mixture. Cook until sauce thickens and boils. Add mushrooms and remove from heat.

On underside of each half chicken breast, place a slice of cheese and ham. Spoon 1 tablespoon prepared sauce over pan. Roll tightly. Place rolled chicken breasts, seam side down in a 9 x 13 baking dish. Pour approximately half of prepared sauce over chicken bake 350 degrees for 45 minutes or until chicken is tender. Remaining sauce can be heated and served over rice.