3 whole chicken breasts, split, skinned & boned (about 1 1/2 lbs. boneless)
6 slices (about 6 oz.) boiled ham
2 tbsp. butter
1 can cream of chicken soup
1/4 c. Chablis or other dry white 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. Cover, cook over low heat for 20 minutes or until tender. Stir occasionally. Makes 6 servings.