Place individual pieces of chicken between wax paper and flatten with a mallet. Place flattened chicken breasts on a board,smooth side down. Cut pieces of ham and cheese large enough to just cover chicken breasts. Roll up and fix with toothpicks or string. Place flour, beaten egg and breadcrumbs in individual small bowls. Dip each roll first in flour;then in beaten egg and then in breadcrumbs. Melt 1/4 cup butter in a skillet set at moderate heat. Increase temp. to 300F; add chicken breasts and cook until lightly browned on all sides.Reduce heat to 225F-add wine to chicken in skillet. Cover and cook for 20 minutes. Remove from heat and place chicken in a shallow baking dish. Reserve wine and scrapings.

Melt 6 tbsp. butter over moderate heat,225F;add onion and cook until tender. Blend in flour,salt and pepper;-add milk and light cream,stirring until smooth. Add reserved wine and scrapings. Cook at 225F until sauce thickens, stirring constantly. Pour sauce over chicken. Bake,uncovered, in a preheated oven( 325F) for 20 minutes. Garnish with parsley.