4 chicken breast halves, skinned and boned

1 can (7- ½ ounces) cream of mushroom soup

4 thin slices cooked ham

2 tablespoons sour cream

¼ cup butter, melted

1 teaspoon Sauterne or other dry white wine

1/3 cup fine bread crumbs or corn flakes crumbs

2 cups hot cooked rice (cooked in chicken broth)

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons chopped parsley

Place chicken, cut side up, between pieces of waxed paper or plastic wrap. Pound each into a flat 4-inch square. Place a ham slice on each piece of chicken. Roll up as a jelly roll. Brush each roll well with butter; roll in a mixture of bread crumbs, salt and pepper. Place in a buttered shallow baking pan and bake at 375 F. for 30 minutes.

Meanwhile, combine soup, sour cream and wine. Heat thoroughly. Combine rice and parsley. Toss lightly.

Serve chicken rolls on bed of parsley rice and top with sauce. Makes 4 servings.