3 lg. chicken breasts, about 3 lbs., boned, skinned, halved lengthwise
6 slices Prosciutto or thinly sliced ham
6 thin slices Swiss or American cheese
Salt, pepper and garlic powder to taste
2 tbsp. butter
10 3/4 oz. can cream of mushroom soup
2 tbsp. white wine
3 oz. can sliced mushrooms, or fresh

Pound chicken breasts with mallet until about 1/4 inch thick. Place 1 slice of ham and cheese on each. Tuck in sides and roll up as for jelly roll. Skewer with toothpick or tie securely. Sprinkle with a little salt, pepper and garlic. Melt butter in 7 1/2 x 12 inch utility dish on high for 30 seconds. Coat chicken with melted butter. Cook on high for 10 minutes. Combine soup with wine and mushrooms. Pour over chicken. Cover and cook on high for 10 minutes, turning dish once. Let stand 8-10 minutes before serving. Makes 6 servings.