3 whole chicken breasts, split, skinned and boned, about 1 1/2 lbs. boneless
6 slices of boiled ham, about 6 oz.
2 tbsp. butter
1 can Campbell's cream of chicken soup
1/4 c. Chablis or other white dry 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. Cook, covered over low heat for 20 minutes or until done. Stir occasionally. Serve with asparagus and lemon slices if desired. Makes 6 servings.