3 whole chicken breasts (split, skinned & boned), or 1 1/2 lb. boneless
6 slices boiled ham
1 can Campbell's cream of chicken soup
3/4 c. Chablis or dry white wine
2 tbsp. butter

Place chicken between 2 sheets of waxed paper; flatten with flat side of a knife. Top each with a slice of ham. Roll up and secure with toothpicks. In a skillet, brown roll ups in butter; stir in soup and wine. Cover; cook over low heat until tender, for 20 minutes. Stir occasionally. Serves 6.