2 whole chicken breasts, split, skinned and boned (1 lb.)
4 thin slices each cooked ham, Swiss cheese
1/8 tsp. dried thyme leaves, crushed
1 can cream of mushroom soup
1/3 c. milk
2 tbsp. vegetable oil
1/4 c. sliced green onions

Place a ham and cheese slice on each breast half. Roll up chicken from narrow end. Secure with toothpicks. In skillet, in hot oil, cook chicken 10 minutes or until browned on all sides. Spoon off fat. Stir remaining ingredients. Heat to boiling, reduce heat to low. Cover, simmer 10 minutes or until chicken is fork-tender. Garnish with chopped fresh parsley if desired.