4 skinless-boneless chicken breast
4 thin slices Swiss Cheese
4 thin slices, cooked ham
1/4 cup vegetable oil
1 can Broccoli cheese soup
1/3 cup milk
Pinch of dried thyme, leaves, crushed
1/4 cup chopped green onion
1. Flatten chicken breast—Place 1 slice ham and 1 slice cheese on breast half and roll up. Secure with tooth picks.
2. In 10 inch skillet on medium high heat oil. Cook chicken rolls for about
10 minutes or until brown on all sides. Pour off oil.
3. Stir in soup, thyme, onions and milk. Heat to boiling, reduce heat to low heat. Cover and cook another 10 minutes or until chicken is no longer pink. Stirring occasionally. Let set for 5 minutes.
4. Remove tooth picks and slice chicken rolls. Spoon some of the sauce over chicken rolls.