3 split, skinned, boned whole chicken breasts (2 1/2 lbs.)
3 slices Swiss cheese, cut in half (4 oz.)
3 slices boiled ham, cut in half (4 oz.)
2 tbsp. butter
1 can cream of chicken soup
1/4 c. milk
Parsley

Flatten chicken breast with flat sides up. Layer each with 1/2 slice cheese, then ham. Secure with toothpicks. In skillet, brown chicken side down in butter. Stir in soup and milk. Cover. Cook over low heat 30 minutes or until tender. Stir now and then. Garnish with parsley. Serves 6.