8 boneless, skinless chicken breasts (I use the frozen ones from Sams)
1 chicken bouillon cube
1 can cream of chicken soup
1/2 c. white cooking wine (Holland House)
8 thin slices cooked ham
8 slices Swiss cheese
Flour
butter

Flatten chicken with a mallet. Place a slice of ham and cheese on top. Roll, tucking in the ends, dredge each roll in flour and saute lightly in butter. Place in a buttered casserole. Dissolve bouillon cube in 1/4 cup hot water. Combine bouillon, soup, and cooking wine. Pour over chicken breasts. Bake, covered at 350 degrees for about 30 minutes. Uncover and bake about 30 minutes longer.