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1
Place each chicken breast between sheets of plastic wrap and pound it lightly with the flat side of a cleaver or a wooden mallet until it is about 1/4 inch thick.
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2
Trim the slices of ham and cheese so that they are the same size as the flattened pieces of chicken.
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3
Place a slice of ham on each piece of chicken and cover the ham with a slice of cheese.
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4
Season with the finely chopped garlic, thyme, marjoram, or sage and white pepper.
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5
Roll up the pieces tightly and fasten with wooden picks, or tie securely with string.
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6
Arrange the roulades in a greased baking sheet just large enough to hold them comfortably in one layer and pour the wine and broth over them.
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7
Cover with aluminum foil.
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8
Bake in a preheated 350 F. oven 35 to 40 minutes or until the chicken is tender.
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9
Transfer the roulades to a platter and cool to room temperature, then cover and chill.
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10
Remove the wooden picks or string.
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11
Slice the roulades crosswise into rounds and arrange on a chilled serving platter.
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12
Garnish with watercress or parsley sprigs and serve.
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13
Variation: In a medium sized, heavy skillet melt 2 Tablespoons Clarified Butter, or heat a mixture of 1 tablespoon each butter and flavorless vegetable oil or olive oil over moderate.
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14
Add the roulades and saute, turning to brown lightly on all sides.
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15
Add the wine and chicken broth and bring to a boil.
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16
Reduce the heat to low, cover, and simmer about 30 minutes or until the chicken is tender.
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17
Cool, chill, slice, and serve as directed above.
