1 to 2 whole chicken breasts, split, boned & skinned
1 oz. slice Swiss cheese, cut into thin strips
1 oz. slice cooked ham, cut into thin strips
1 egg, beaten
1/4 c. milk
1/2 c. soft bread crumbs
1/4 c. flour
1/4 c. Parmesan cheese, freshly grated
1 tbsp. parsley flakes
1/8 tsp. salt
Dash pepper
3 tbsp. flour
1/4 c. butter
4 oz. fresh mushrooms, sliced
1/4 c. Chablis or other dry white wine

Chicken-ham-cheese preparation: Place each chicken breast half on a sheet of waxed paper. Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Place 1/2 cheese strips and 1/2 ham strips in the center of each chicken piece. Fold ends over ham and cheese, roll up, beginning with a long side, and secure with wooden toothpicks, if necessary.

Egg mixture: Combine egg and milk, mixing well. Set aside.

Bread crumb mixture: Combine bread crumbs, 1/4 cup flour, Parmesan cheese, parsley, salt and pepper, mixing well.

Dredge chicken rolls in 3 tablespoons of flour. Dip in egg mixture. Coat well with bread crumb mixture. Cover and chill at least 30 minutes.

Melt butter in heavy skillet. Brown chicken on all sides. Reduce heat, cover and simmer 5 minutes. Remove chicken from pan. Reserve drippings. Saute mushrooms in drippings until tender. Add white wine. Cook over medium, stirring constantly, until mixture is reduced about half. Add chicken and simmer 1 to 2 minutes.