3 white chicken breasts, split, skinned and boned
6 slices (about 6 ounces.) boiled ham
2 tablespoons butter or margarine
1 can cream of chicken soup
1/4 cup Chablis or other dry white wine
Place chicken between two sheets of waxed paper; flatten with flat side of a knife. Top each with a slice of ham. Roll up. Secure with wooden picks. In a skillet, brown roll ups in butter. Stir in soup and wine. Cover, cook over low heat for 20 minutes or until tender. Stir occasionally. Serve with asparagus if desired. Makes 6 servings.