1 1/2 c. uncooked instant rice
1/2 c. sliced almonds
1/2 c. canned French fried onions
3/4 c. milk
2 oz. shredded Swiss cheese (1/2 c.)
14.5 oz. can French style green beans, undrained
10 3/4 oz. cream of mushroom soup

CHICKEN ROLLS:

2 whole chicken breasts, skinned, halved, boned (1-2 lb.)
4 oz. shredded Swiss cheese (1 c.)

TOPPING:

1/4 to 1/2 c. butter, melted
1/2 c. grated Parmesan cheese
1/2 c. sliced almonds
1/2 c. canned French fried onions
1/2 c. crushed cornflakes

Heat oven to 350 degrees. Grease 12 x 8 inch or 8 inch square (2 quart) baking dish. In large bowl, combine all base ingredients; blend well. Pour into greased baking dish.

Place 1 chicken breast half between 2 pieces of plastic wrap. Working from center, lightly pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Place 1/4 cup Swiss cheese on each chicken breast half. Roll up jelly roll fashion; place over rice mixture in baking dish. Brush each chicken roll with butter; drizzle remaining topping ingredients over chicken rolls and rice mixture. Bake at 350 degrees for 55-60 minutes or until chicken is tender and no longer pink. 4 servings.