4 chicken breasts, deboned and skin removed
4 slices boiled ham
1/4 c. mozzarella cheese, shredded
1 can cream of mushroom soup
1 soup can water

Pound chicken breast to 1/4 inch thick. Place one slice ham on pounded breast. In center of meat place 1 to 2 teaspoon of shredded cheese. Roll from narrowest end to form a neat roll. Place in 8 x 8 inch baking dish, "seam" side down and tuck under open ends. Repeat for remaining chicken breasts. In small bowl, blend soup and water. Pour over prepared chicken rolls in baking dish. Bake at 425 degrees for 35 to 40 minutes. Soup thickens as it cooks to form gravy. Serve with rice.