3 whole chicken breasts (about 1 1/2 lb. in all) boned, skinned & halved
6 thin slices baked ham
1 egg
1 tbsp. prepared brown mustard
1/4 c. grated Parmesan
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. pkg. dry bread crumbs
6 tbsp. butter, melted

SAUCE:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. prepared mustard
1 1/2 c. milk
1/2 c. dry white wine
1 c. grated Swiss cheese (4 oz.)

Preheat oven to 425 degrees. Line 12 x 8 x 2 inch baking dish with foil. Wash chicken breasts, dry well on paper towels. Flatten chicken pieces to 1/4 inch. Place a slice of ham on each piece of chicken, roll up from short end, secure with a toothpick.

Combine egg, 1 tablespoon mustard and 2 tablespoons water; mix well. Mix together Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper and the bread crumbs; dip chicken rolls in egg mixture, then in crumb mixture, coating evenly. Arrange in single layer in foil lined pan, spoon 1 tablespoon melted butter over each roll. Bake, uncovered, 45 minutes or until richly browned and fork tender.

Meanwhile, make sauce in small, heavy saucepan. Melt 2 tablespoons butter. Remove from heat, stir in flour, salt, pepper and mustard. Add milk gradually, stirring constantly. Return to heat. Bring to boiling, stirring; add wine and cheese, simmer, stirring 1 minute. Pour 3/4 of sauce into bottom of baking dish. Place chicken rolls on top. Pour rest of sauce over chicken rolls. If desired, sprinkle with shredded Swiss cheese. Place under broiler 1 minute. Makes 4 servings.