3 whole chicken breasts
2 tbsp. butter
1/4-1/2 c. chablis or other white wine
6 slices boiled ham
1 c. cream of chicken soup

Split, skin and bone chicken breasts. Place between 2 pieces of wax paper and flatten with the side of a knife. Remove from wax paper and top each piece with a slice of ham. Roll and secure with toothpick.

In fry pan, brown in butter. Stir in soup and wine. Cover; cook over low heat 20 minutes or until done. Serve with asparagus.