4 lb. chicken breasts, halved
Salt
8 sliced Swiss cheese
3 oz. sliced ham
3 tbsp. butter
1/2 lb. fresh sliced mushrooms
1 can cream of mushroom soup
1 soup can dry white wine
2 (6 oz.) pkg. long grain & wild rice
Slivered almonds

Skin and bone chicken breasts. Place each piece between sheets of waxed paper and pound with a mallet into 4 x 6 inch fillets. Sprinkle with salt. Place one slice cheese and one slice ham on each fillet; roll up. Tie with string near each end. Melt butter in large skillet over medium heat. Brown chicken rolls lightly on all sides, remove to oblong baking dish.

Saute mushrooms to skillet, adding more butter if needed. Combine soup and wine, blend well. Spoon soup mixture over chicken. Top with mushrooms. Bake at 350 degrees for 1 hour. Prepare rice according to package directions. Serve chicken rolls on bed of rice. Spoon mushrooms and sauce on top. Garnish with almonds.