3 whole chicken breasts, split, skinned & boned
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 and secure with toothpicks. In skillet, brown roll-ups in butter. Stir in soup and wine. Cover. Cook over low heat 20 minutes or until tender. Stir occasionally. Delicious!