6 lg. boneless chicken breasts
6 ham sticks 3 inches long, 1/2 inch square
6 oz. Cheddar cheese, cut into sticks
1/4 c. flour
1/2 c. water
1 tsp. chicken soup base
1/2 c. sliced fresh mushrooms
1/3 c. white cooking wine
2 tbsp. flour
Toasted sliced almonds

Pound chicken lightly with wooden mallet on cutting board to 1/4 inch thick. Place a ham stick and 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 flour and brown in butter-flavored Pam. Remove chicken to 7 x 11 x 1 1/2 inch baking pan.

In same skillet, combine water, soup base, mushrooms and wine. Heat, stirring in any crusty bits from skillet. Pour over chicken. Cover, bake at 350 degrees for 1 to 1 1/4 hours or until tender. Transfer chicken to serving dish.

Blend 2 tablespoons flour with 1/2 cup water. Add to gravy in baking pan. Cook and stir until thickened. Pour a little over chicken, garnish with toasted sliced almonds.