6 boneless chicken breast halves, flattened
6 thin slices Virginia baked ham
6 thin slices Swiss Lorraine cheese (can use reg. Swiss)
1 lemon, sliced in wedges
1/2 to 2/3 c. dry to semi-dry white wine (i.e. Chablis)
Parsley flakes

Preheat oven to 350 degrees. Place slice of ham on top of a chicken breast, top with slice of cheese. Roll up and tuck in ends using toothpick. Lay in dish, continue with next breast. Squeeze lemon juice on each breast. Pour wine over breasts and then sprinkle parsley on breasts. Bake 40 minutes.