3 boneless chicken breasts
6 slices thinly sliced boiled ham
6 slices Swiss cheese
2 tbsp. butter
1 (10 1/2 oz.) can cream of mushroom soup
2 tbsp. milk

Pound chicken breasts with wooden mallet until 1/4 inch thick. Place ham and cheese on each and roll up. Secure with toothpicks. Melt butter on high for 30 seconds. Put breasts around outside of dish, seam side up. Microwave on high 3 minutes. Turn chicken seam side down. Microwave another 3 minutes. Combine soup and milk. Pour over chicken. Cover with waxed paper. Microwave on high 7 minutes, rotating dish halfway through. Serve.