3 lg. chicken breasts, boned, skinned & halved lengthwise
6 thin slices boiled ham
4 oz. Swiss cheese, 6 (3 x 1/2-inch) sticks
1 can whole cranberry sauce
1/4 c. all-purpose flour
3 tbsp. butter
1/3 c. sauterne
2 tbsp. cornstarch
2 tbsp. cold water
1/3 c. toasted almonds

Pound chicken lightly to make cutlets, 1/4-inch. Sprinkle with salt. Place ham slice, cheese stick and 1 tablespoon cranberry sauce on each one. Roll as for jelly roll. Coat with flour. Brown in butter. Remove to 12 x 7 x 2-inch baking dish. In same skillet, combine remaining cranberry sauce and sauterne. Pour over chicken. Cover and bake 1 hour at 350 degrees. Remove hot chicken to hot platter.

Combine cornstarch and cold water. Add to pan juices and cook quickly until thick. Spoon some of sauce over chicken. Top with almonds. Pass remaining sauce. Makes 6 servings.