2 whole chicken breasts, split, skinned and boned (about 1 lb. boneless)
4 thin slices fully cooked ham (1 oz. each)
4 thin slices Swiss cheese (1 oz. each)
2 tbsp. vegetable oil
1 (10 3/4 oz.) can Campbell's condensed cream of broccoli soup
1/3 c. milk
1/4 c. sliced green onion
1/8 tsp. dried thyme leaves, crushed
Chopped fresh thyme or parsley for garnish

Place chicken between 2 pieces of plastic wrap. With meat mallet or rolling pin, pound chicken to 1/4 inch thickness. Place a ham slice and cheese slice on each breast half. Roll up chicken from narrow end, jelly roll fashion. Tuck in ham and cheese if necessary; secure with wooden toothpicks.

In 10 inch skillet over medium heat, in hot oil, cook chicken 10 minutes or until browned on all sides. Spoon off fat.

Stir in soup, milk, green onions, and thyme. Heat to boiling. Reduce heat to low. Cover; simmer 10 minutes or until chicken is tender and juices run clear. Garnish with thyme. Makes 4 servings.