Boneless chicken breasts
Imported boiled ham
Provolone cheese
1 can of cream of mushroom soup
1/2 can of milk
1/2 can of white wine
Salt, pepper, garlic powder

Pound each chicken cutlet between 2 pieces of waxed paper. Season with salt, pepper, garlic powder and any other seasoning desired.

Place 1 to 2 pieces of the boiled ham and 1 piece of the provolone cheese on each piece of chicken. Roll up and tuck edges (will look like an egg roll). Place in baking dish. In small saucepan place 1 can of cream of mushroom soup and 1/2 can of milk and 1/2 can of white wine. Simmer for 5 to 10 minutes. Cover with aluminum foil and bake at 325 degrees for 45 to 60 minutes.