3 lg. chicken breasts, boned, skinned & cut in half
6 thin slices of boiled ham
4 oz. Swiss cheese, cut in 6 sticks
1 (16 oz.) cranberry sauce
1/4 c. flour
3 tbsp. butter
1/3 sauterne
2 tbsp. cornstarch
2 tbsp. water
Toasted almonds

Place chicken pieces, boned side up on cutting board. Working from center out, pound chicken lightly with mallet until you have cutlets 1/4 inch thick. Sprinkle with salt. Place a ham slice, cheese stick and tablespoon cranberry sauce on each cutlet. Tuck in sides and roll up, pressing to seal well. Tie securely. Coat rolls with flour and brown in skillet in butter. Remove chicken to 12 x 7 x 2 inch baking dish.

In same skillet, combine remaining cranberry sauce and sauterne. Pour over chicken and bake 1 hour in 350 degree oven. Remove chicken and keep warm. In small pan, combine cornstarch and water. Add the pan juices; cook quickly, stirring constantly, until mixture thickens. To serve, spoon some sauce over chicken rolls. 6 servings.