4 chicken breasts, boned and skinned

1 med onion, chopped

4 thin slices ham

2 oz swiss cheese, chunked

¼ lb mushrooms, sliced

¾ c water

2 Tbsp flour

1 tsp chicken bouillion

3 Tbsp butter

1 tsp chives, chopped

1 Tbsp parsley, chopped

¼ c heavy cream

salt & pepper

Flatten each chicken breast between sheets of plastic wrap using a mallet or edge of saucer. (about ¼ in thick). Sprinkle one side of breast with salt and pepper.  Top each with a slice of ham and chunk of  cheese.  Roll like a jelly roll, hold together with toothpicks.  Put flour on a plate and coat chicken with it.  In a large skillet, melt 2 Tbsp butter over medium heat.  Add chicken rolls and brown all sides.  Remove from pan, set aside.

Melt remaining butter, add mushrooms and onion; sauté until tender.  Add water, bouillion, parsley and chives, bring to a boil. Return chicken rolls to pan, lower the heat, cover and simmer for 30 minutes.  Transfer chicken rolls to serving platter.  Bring sauce to a boil, stir in cream.  Lower heat and simmer several minutes until sauce thickens slightly.  Pour sauce over chicken rolls.