6 chicken breasts, split and boned
6 slices Swiss cheese, cut in half
3 slices thin ham, cut in half
Cooking oil
4 cans creamy chicken - mushroom soup
1/4 c. milk

Flatten breasts. Top each with 1/2 cheese slice and 1/2 ham slice. Roll up, secure with picks. Brown in oil until fully cooked; drain. Mix together soup and milk. Pour over chicken in skillet. Cover and cook over low heat stirring occasionally.