Instructions: Preheat oven to 350 . Place chicken breasts, boned side up, on a cutting board and pound chicken lightly with a mallet to make 1/4 inch thick cutlets, working from the center out. Place a slice of cheese and ham on each piece of chicken. Tuck in sides, roll and fasten well with wooden toothpicks. Coat with 1/4 cup flour. Heat butter in skillet and brown chicken in butter. Remove chicken and place in a 7x11 baking dish. Combine 1/2 cup water, bouillon, mushrooms and wine in the same skillet. Heat and stir to remove crusty bits from skillet. Remove toothpicks from chicken and pour sauce over chicken. Bake for 1 to 1-1/4 hours at 350 or until tender.

Transfer chicken to warm serving platter. Blend 2 tablespoons flour with 1/2 cup water. Stir into drippings from pan. Cook on top of stove, stirring until thick. Pour over chicken and serve.

Yield: 6 servings.

DARYL NEWCOMB

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