6 lg. chicken breasts, halved, skinned and boned
6 slices deli ham
6 slices Swiss cheese
1/2 c. flour
3-4 tbsp. butter
1 c. water
2 chicken bouillon cubes
4-5 mushrooms, sliced thin
2/3 c. white wine
4 tbsp. flour
Toasted almonds

Pound chicken with flat edge of mallet until 1/4 inch thick. Place 1 slice of ham and cheese on each breast and encase both by rolling and tucking breast. Secure with toothpick. Coat breast in flour - brown in skillet with butter. Remove and place in flat oblong baking dish (coat with Pam).

In same skillet add and heat 1 cup water and 2 chicken bouillon cubes plus the sliced mushrooms. Stir in white wine and heat. Pour over the chicken breast. Bake at 350 degrees for 1-1 1/4 hours.

You can make gravy by mixing 4 tablespoons flour in water and stirring into pan juices after removing the chicken. Garnish with toasted almonds if desired.