Ingredients

3 Tbls. olive oil
6-8 boneless-skinless chicken breasts
6-8 slices of prosciutto
6-8 thin slices of provolone cheese
1-2 cans cream of mushroom soup thinned with white wine
(You may prefer to thin with chicken stock.)
Flour seasoned with garlic powder, salt & pepper

You may want to try this with Mustard Butter

Instructions

Rinse & pat-dry chicken breasts.
Pound to 1/4" thick and dredge each piece in seasoned flour.
Place a slice of prosciutto & a slice of cheese on each and roll tight; tucking in ends and securing with toothpicks.
Heat olive oil on medium-high heat brown each chicken roll until golden.
Pour mushroom soup mixture over top.
Simmer covered about 30 minutes

Mustard Butter:
Mix together 1/4 cup softened butter
1 Tbls. Dijon-style mustard
1 tsp. Worcestershire sauce
1 Tbls. grate parmesan cheese
1 Tbls. chopped fresh parsley or (1 tsp. parsley flakes)
Brush on breasts a few times while they are simmering.