Pound each chicken breast until about ¼ inch thick. Trim ham and cheese slices to fit flattened chicken. Place ham, then cheese on chicken. Sprinkle with garlic and white pepper. Roll up pieces tightly and fasten with wooden picks, or tie with string (I prefer toothpicks myself).
Black Forest ham or any ham you favor makes a good variation. As long as it is flavorful and sliced thinly, this recipe works. You can also substitute marjoram, sage, or thyme for the garlic. There's lots of room for experimenting with this dish.
Arrange roulades in greased baking sheet in one layer. Pour wine and broth over them. Cover with aluminum foil. Bake in preheated 350°F oven 35 to 40 minutes until chicken is tender.
Transfer the roulades to platter and cool to room temperature, then cover and chill. Remove tooth picks. Slice roulades crosswise into rounds and arrange on chilled serving platter. Garnish with watercress or parsley sprigs and serve. Makes about 20.
Skillet Preparation: In medium, heavy skillet melt two tablespoons clarified butter. Add the roulades and sauté, turn frequently. Brown lightly on all sides. Add wine and chicken broth; bring to a boil. Reduce heat to low. Cover and simmer 30 minutes until the chicken is tender. Prepare and serve as above.