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

Place ham on each chicken breast and roll up; secure with toothpicks. In skillet, brown roll ups in butter. Stir in soup and wine or water. Cover; cook over low heat for 20 minutes or until done. Stir occasionally. Serve with asparagus and lemon slice if desired. Makes 6 servings.