Ingredients

• Boned Chicken Breasts
• Sliced Ham
• Sliced Swiss Cheese
• The Christian Bros. Sauterne Wine
• Flour
• 1 egg beaten
• Seasoned dry bread crumbs (salt, pepper, garlic powder)
• Butter or oil for frying
• Veloute Sauce (see recipe below)
• Veloute Sauce
• 4 Tbsp. butter
• 4 Tbsp. flour
• 2 cups chicken stock
• Salt & pepper to taste
• Dash of Worcestershire sauce
• 4 Tbsp. Sauterne wine

Method

1. Bone whole chicken breast. Split in half making two portions of each breast. Marinate chicken in Christian Bros. Sauterne Wine for one hour. Remove from marinade (reserve). Put pieces between waxed paper and pound with a cleaver until thin. Season with salt and pepper. Lay a thin piece of ham and a slice of swiss cheese on each piece. Roll up to completely envelope the ham and cheese. Fasten with heavy round tooth pick. Roll in flour, dip in beaten egg and roll in dry seasoned bread crumbs. Chill in refrigerator before cooking. Fry pieces in butter or oil until golden brown, drain on paper towel. Arrange pieces in baking dish, add reserved marinade, cover with foil and bake for twenty-five minutes in 375° oven. Remove foil and bake until done.
2. Heat butter, add flour, stir in chicken stock and heat to boiling. Cook until thickened stirring occasionally. Add seasoning and The Christian Bros. Sauterne Wine.
3. Serve over chicken.