| 1 | Prepare the rice according to the package directions. |
| 2 | Meanwhile, rinse chicken and pat dry. |
| 3 | Place one piece of chicken, boned side up, between 2 pieces of clear plsstic wrap. |
| 4 | Work from the center out to the edges and lightly pound with a meat mallet to form a rectangle about ?inch thick. |
| 5 | Remove plastic wrap. |
| 6 | Repeat with the other chicken pieces. |
| 7 | Place 1 piece of the ham and 2 tablespoons of the cheese on each piece of chicken. |
| 8 | Fold in bottom edge and sides, then roll as for jelly roll and secure with wooden picks as necessary arrange the chicken rolls, seam side down, in an 8 x 8 x 2-inch microwave-safe bakinf dish. |
| 9 | Cover with vented clear plastic wrap. |
| 10 | Microcook on high for 5 to 7 minutes until tender, giving the dish a half turn after 3 minutes and turning chicken rolls so the center portion is moved to the outside. |
| 11 | Cover and keep warm. |
| 12 | For the sauce: cook the mushrooms in margarine on high in a 1-quart covered microwave-safe casserole until tender,about 2 to 2 ?minutes. |
| 13 | Stir inthe flour, bouillon granules and tarragon; add the cream. |
| 14 | Cook, uncovered, on high for 3 to 4 minutes or until thickened and bubbly, stirring after each minute. |
| 15 | Cook on high 30 seconds. |
| 16 | Stir in the wine. |
| 17 | Serve the chicken and sauce over hot cooked rice. |
| 18 | Makes 4 servings |
