CHICKEN AND HAM ROLL-UPS

3 whole chicken breasts, split, skinned, and boned (about 11/2 pounds boneless)
6 slices (about 6 ounces) boiled ham
2 tablespoons butter or margarine
1 (10 3/4 ounce) can Campbell’s Cream of Chicken Soup
1/4 cup 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; secure with toothpicks.

In skillet, brown roll-ups in butter. Stir in soup and wine. Cover; cook over low heat for 20 minutes or until done. Stir occasionally.

Serve with asparagus and lemon slices if desired.

Makes 6 servings
From: Recipelink.com
Source: Campbell's magazine ad, 1975