Lay out the slices of chicken on a chopping board, season with salt and pepper.
Fold each ham slice in half and place each on each chicken slice.
Spread some chopped cheese over the ham.
Roll the chicken slices up and put a toothpick in to hold.
Heat a drizzle of oil in a pan and sauté the onion.
Dip the roulades in flour, add them to the pan and brown them on each side.
Add salt to taste.
Pour the white wine in the pan, cover with a lid and cook for about 10 minutes on a medium heat.
Serve the roulades with the sauce in which the chicken has been cooked and top with Ponti Glaze with Moscato Grape Must.
8 slices of chicken breast
8 slices ham
5 slices spun cheese
1 glass white wine
1 white onion
extra virgin olive oil
salt and pepper to taste