3 chicken breasts, split, skinned and boned
3 slices Swiss cheese, cut in half
3 slices ham, cut in half
2 tbsp. butter
1 can cream of chicken soup
1/4 c. milk

Flatten chicken breasts with flat end of knife. Top 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 for 20 minutes or until tender. Stir occasionally. Makes 6 servings.