6 chicken breasts, skinned
3 oz. Swiss cheese
1 can cream of broccoli soup
1/4 c. green onions, sliced
3 oz. cooked, sliced ham
2 tbsp. vegetable oil
1/3 c. milk
Thyme or parsley, chopped (for garnish)

Place chicken between 2 pieces of plastic wrap. With meat mallet or rolling pin, pound chicken to 1/4-inch thickness. Place ham slice and cheese slice in each breast. Roll up chicken from narrow end. Secure with wooden picks. In large skillet over medium heat, in hot oil, cook chicken 10 minutes, or until brown on all sides. Spoon off fat. Stir in soup, milk, green onions and thyme. Heat to boiling. Reduce heat to low. Cover and simmer 10 to 15 minutes, or until chicken is tender and juices run clear. Garnish with thyme or parsley. Serves 6.