4 boneless, skinless chicken breasts, pounded thin
4 slices Virginia baked ham
4 lg. slices Swiss cheese
1 (10 oz.) can cream of mushroom soup
1/4 - 1/2 c. dry white wine

Lay one slice of ham and cheese on each breast. Roll up like a jelly roll and secure with toothpicks. Brown each breast in frying pan. Add soup and as much wine as you'd like to make a sauce. Continue cooking on low in frying pan for about 30 minutes. Serve hot with the wine sauce.