5 boneless skinless chicken breasts (either pounded flat, or butterflied open at the thickest part)
5 slices mozzarella cheese
5 pieces lunch meat or thinly sliced ham
seasoned bread crumbs
1 can fat free cream of chicken soup
1/4 cup white wine (I used cooking wine tonight)
2 tbsp. reduced fat mayo
Wash the chicken, then pound or butterfly thin, coat in seasoned bread crumbs. Lay 1 slice each ham and mozzarella on the chicken, then roll up and secure with toothpicks. Lay toothpick side down in a glass baking dish. Mix soup, wine and mayo then pour over chicken bundles. Top with additional shredded mozzarella. Cover and bake 45 minutes at 375. Serve with brown (or white) rice.
This was good enough for company, but I put it together in about 15 minutes.