3 whole chicken breasts, split, skinned and boned
6 slices boiled ham
2 tbsp. butter
1 can Campbells cream of chicken soup
1/4 c. dry white wine

Place chicken between 2 sheets of waxed paper; flatten with flat side of knife. Top each with slice of ham. Roll up; secure with toothpicks. In skillet, brown roll ups in butter. Stir in soup and wine. Cover; cook over low heat for 20 minutes or until tender. Stir occasionally. Serve with asparagus if desired. 6 servings.