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

Roll chicken pieces, boned side up, on cutting board. Working from center out, pound chicken with a wooden mallet to make cutlets 1/4" 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 a jelly roll. Skewer or tie securely.

Coat rolls with the 1/4 cup flour, brown in butter and remove to 11" x 7" x 1 1/2" baking pan.

In the same skillet, combine 1/2 cup water, the gravy base, mushrooms and wine. Heat, stirring in the crispy bits form the skillet. Pour mixture over chicken in the baking pan. Cover and bake at 350 degrees for 1 1/4 hours, or until tender.

Transfer to serving platter. Pour juices over chicken and garnish with toasted sliced almonds. Serves 6.