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

Place chicken breasts on wax paper, pound to 1/4 thickness. Place ham and cheese slice on each breast halve, roll up chicken from narrow end. Secure with toothpicks. In skillet, add oil, cook chicken 10 minutes, or until browned on all sides. Turn periodically. Spoon off fat. Stir in remaining ingredients. Heat to boiling then reduce heat to low. Cover. Simmer 10 minutes or until chicken is forked tender. Four servings. Served over rice. 10 minutes to prepare 20 minutes to cook.