Rolled Chicken Breasts - cooking recipe

Ingredients

3 large chicken breasts, boned, skinned and halved
6 thin slices boiled ham
6 oz. natural Swiss cheese, cut in 6 sticks
1/4 c. all-purpose flour
2 Tbsp. butter or margarine
1/2 c. water
1 tsp. chicken flavor gravy base
1 (3 oz.) can broiled mushrooms, drained and sliced
1/3 c. Sauterne
2 Tbsp. flour
1/2 c. cold water
toasted almonds, sliced

Preparation

Place chicken pieces, boned side up, on cutting board. Working from center out, pound chicken lightly with wooden mallet to make cutlets about 1/4 inch thick.
Sprinkle with salt.
Place a ham slice and a cheese stick on each cutlet.
Tuck in sides of each and roll up as for jelly roll, pressing to seal well.
Skewer or tie securely.
Coat rolls with the 1/4 cup of flour; brown in the butter or margarine.
Remove chicken to a 7 x 11 x 1 1/2-inch baking pan.