4 boneless chicken breasts

4 boiled ham or turkey

4 Swiss cheese

¼ c. flour

1 egg

1 c. bread crumbs

½ c. butter

1 c. dry white wine

1 med. onion

1 c. half-and-half

1 c. milk

4 c. rice

Flatten 4 boneless chicken breasts between wax paper.  Place a slice of boiled ham or turkey and Swiss cheese on chicken and roll up.  Secure with toothpick.  Dredge rolls in ¼ cup flour and dip in egg.  Coat well in bread crumbs, lightly brown on all sides in ¼ cup butter.  Add 1 cup of dry white wine.  Cover 20 minutes.  Place rolls in shallow baking dish, save drippings.  Sauté ¼ cup finely chopped onion in ¼ cup butter until tender, stirring occasionally, blend in ¼ cup flour, ½ teaspoon salt and pepper.  Gradually add 1 cup milk and 1 cup half-and-half.  Sir constantly until smooth.  Add reserved drippings, simmer; stir constantly until smooth and thicken.  Pour over rolls.  Bake, uncovered, at 325 degrees for 20 minutes.  Serve over rice.