8 chicken thighs, skinless, boneless & pounded thin
1/2 c. coarsely grated Swiss cheese
3/4 c. cooked, sliced ham, cut into strips (pre-cooked)
Salt & pepper to taste
3 tbsp. butter
2 tbsp. olive oil
1/2 c. dry white wine
Chopped parsley for garnish

Pound each thigh until thin. Lay flat. Spread a portion of Swiss cheese and ham on each. Add salt and pepper. Roll up and tie with thread.

Place the butter and olive oil in a hot frying pan and saute the chicken rolls until brown, no more than 6 minutes. Add white wine, cover and continue to cook for another 6 to 10 minutes or until the rolls are tender but not dry. Remove the rolls to a heated platter, reduce the sauce in the pan and pour over the rolls. Add chopped parsley for garnish.

Wine suggestions: Beaujolais, Gamay Beaujolais or Riesling.