Pound each of the thighs until thin.
Lay each piece out flat and spread a portion of the Swiss cheese and ham on each.
Add salt and pepper.
Roll up and tie with thread.
Place the butter and olive oil in a hot frying pan and saute the chicken rolls until brown.
This should be no more than 6 minutes.
Add the wine, cover, and continue to cook for another 6 to 10 minutes, or until the rolls are tender but not dry.
Remove the rolls to a heated platter, reduce the sauce in the pan, and pour over the rolls.
Add a chopped parsley garnish.
This would go well with Eggplant Stuffed Turkish Style and a cold Cauliflower Salad.
Rolls as well.