8 boneless-skinless chicken breasts
8 thin slices ham (I use pressed)
8 thin slices Swiss cheese
1/2 c. cream of chicken soup
1/2 c. sour cream
1/2 c. dry white wine

Pound chicken into an oblong shape. In the center of each piece place 1 slice ham and 1 slice cheese. Roll up and secure with toothpicks. Place in casserole dish. Mix together the soup, sour cream and wine. Pour over chicken. Cover and bake for 1-1 1/2 hours at 325 degrees.

I use a whole can of soup, 1 cup of sour cream and 1 cup of wine and use the extra sauce over rice.