8 lg. chicken breast halves, bone and skinned
1/4 tsp. salt
1/4 tsp. freshly ground pepper
15 oz. can crushed pineapple
1 c. diced coked ham
1/4 tsp. ground ginger
18 stone ground wheat crackers, crushed
1 tsp. paprika
2 tbsp. butter, melted
1 tbsp. plus 1 tsp. cornstarch
1 tsp. chicken flavored bouillon granules
2 tbsp. white wine

Place each chicken breast on a sheet of waxed paper. Flatten chicken to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Drain pineapple, reserving half the pineapple and all pineapple juice for the sauce. Combine remaining pineapple, ham, and ginger; top each chicken breast with an equal amount of pineapple mixture. Roll up each chicken breast, and secure with a wooden pick. Combine cracker crumbs and paprika; toss to mix. Brush chicken rolls with butter; roll in crumb mixture. Place chicken in slightly greased 13 x 9 x 2 inch baking dish; cover and refrigerate up to 24 hours. Remove chicken from refrigerator; let stand at room temperature 30 minutes. Bake, uncovered, at 350 degrees for 45 minutes or until chicken is done. Slice to serve, if desired. To prepare the sauce, add water, if necessary, to the reserved pineapple juice to make 1 cup. Combine cornstarch and bouillon granules in a small saucepan; add pineapple juice, and stir to dissolve cornstarch. Add the reserved pineapple. Cook, stirring constantly, until mixture begins to boil; boil 1 minute. Stir in white wine. Serve with chicken rolls. Yield: 8 servings.