Stuffed chicken breasts

4 pcs. boneless chicken breasts

4 smoked ham - thin slices

4 hard cheese - slices

2-3 Art. l. wheat flour
some flour to choose? we'll show

60 g butter

100 g dry white wine or dry white vermouth

mustard

Cut the chicken breasts lengthwise and flatten the back of a knife. Put a little mustard, salt and pepper. Top with a slice of ham and a slice of cheese. Roll the breast and secure. Roll in flour. Fry rolled breast from all sides.

Pour wine or vermouth and cook over medium heat for about 20 minutes. Add fault if necessary.

Serve with fresh vegetables.