Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | - G. Granaroli XBRG76A MM:MK VMXV03A |
| 1½ pounds | Thin chicken cutlets |
| 1 \N | Slice ham per cutlet |
| 1 \N | Slice swiss chees per cutlet |
| 1 can | Cream of chicken soup |
| ¾ cup | White wine |
| \N \N | Flour for coating |
| \N \N | Oil and butter for frying |
On each cutlet place a piece of ham and cheese. Roll and secure with a toothpick. Roll in flour. Melt butter in oil in frying pan. Brown rolled chicken on all sides. Place in ovenproof dish. When all rolls are browned and in the baking dish, stir soup (undiluted) and wine into drippings in pan. Mix well and pour over chicken. Partially cover and bake 30 min. at 350. Serve with noodles or rice and a colorful veg.