8 half breasts of chicken, skinned and boned
8 slices (squares) ham
8 slices (squares) Swiss cheese
1 c. all purpose flour
4 eggs, well beaten
2 c. unseasoned bread crumbs
Shortening for sauteing
1 bottle good white wine
1/2 c. onions, finely chopped
Salt to taste
1/4 tsp. white pepper
Half and half
1/4 c. parsley, freshly chopped

Bone and skin chicken breasts. Place each chicken breast between sheets of wax paper and pound with a wooden mallet until 1/4 inch thick.

Place a thin slice of ham on flattened chicken breast. Top with slice of Swiss cheese. Fold in two longest sides over ham and cheese. Roll up chicken breast and secure with a toothpick. Flour chicken rolls, then dip into beaten egg, and roll them in bread crumbs. Saute in shortening at moderate temperature until lightly browned. Add a goodly amount of white wine and simmer for 20 minutes, covered. Remove chicken and arrange in baking dish.

Pour more wine into skillet to deglace. Add shortening and saute onions lightly. Add flour, seasonings, half and half and cook over low heat, stirring constantly, until saute thickens. Strain sauce. Pour strained sauce over chicken rolls. Bake at 325 degrees for 20 minutes. Remove from oven and garnish with chopped parsley. Can be served with Rice Pilaf, green peas with baby onions, and glazed baby carrots. Enjoy!