2 whole chicken breasts, split, skinned and boned (1 lb. boneless)
4 thin slices cooked ham
4 thin slices Swiss cheese
2 tbsp. vegetable oil
1 can cream of broccoli soup
1/3 c. milk
1/4 c. green onions, sliced
1/8 tsp. dried thyme leaves, crushed

Place a ham and cheese slice on each breast half. Roll up chicken from narrow end. Secure with toothpicks.

In skillet, in hot oil, cook chicken 10 minutes or until browned on all sides. Spoon off fat. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork tender. Garnish with chopped fresh parsley, if desired.