Pound chicken breast fillets and season with salt.
Put a slice of cheese and a slice of ham over each fillet. Roll in and close with toothpicks.
Put oil in a non-stick pan and fry chicken roll ups on all sides until golden. Let cool completely.
Cut each roll into 1" thick rounds. You will get about 3 rounds from each roll.
In the meantime, saute onions, add mushrooms and fry until there is almost no liquid left. Add flour and stir. Add 1/2 cup wine and stir vigorously to prevent lumps from forming. Add 2 cups hot water and cook, stirring, until sauce thickens.
Add bullion cube, garlic, cream, salt, pepper, and seasonings.
Transfer the mixture into an oiled bakng dish or an oven proof pan. Arrange chicken rolls on top.
Bake in 430 F (220 C) oven for about 15 minutes. Sprinkle with garnish before serving.