Ingredients:
4 boneless skinless chicken breasts
1 can condensed cream of broccoli soup
4 slices cooked ham, thin
1/3 cup milk
4 slices swiss cheese, thin
1/4 cup sliced green onions
2 tablespoons vegetable oil
1/4 teaspoon dried thyme leaves, crushed
Directions:
Flatten chicken to even thickness using either the palm of your hand or the flat side of a meat mallet.
Place 1 ham slice and 1 cheese slice on each breast half.
Roll up chicken from narrow end, jelly-roll fashion.
Tuck in ham and cheese if necessary and secure with wooden toothpicks.
Heat vegetable oil in a 10″ skillet over medium-high heat, cook chicken rolls 10 minutes or until browned on all sides.
Spoon off fat.
Stir in soup, milk, onions and thyme.
Heat to boiling then reduce heat to low.
Cover and cook for 10 minutes or until chicken is no longer pink, stirring occasionally.
Remove toothpicks and spoon some sauce over chicken rolls.
Garnish with chopped parsley if desired.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.