4 skinless, boneless chicken breast halves
4 thin slices of pepper jack cheese
1 can Campbell's Cream of Chicken Soup
1/4 cup sliced green onions
4 thin slices cooked ham
2 tbsp. vegetable oil
1/3 cup milk
Fresh parsley

Flatten chicken to even thickness using palm of hand or flat side of 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; serve with wooden toothpicks.

In a skillet on medium-high heat, in hot oil, cook chicken rolls 10 minutes or until browned on all sides. Spoon off fat.

Stir in soup, milk, onions and parsley. Heat to Boiling. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink. To serve, spoon some sauce over chicken rolls.