3 whole chicken breasts, split, skinned and boned
3 slices Swiss cheese, cut in half
3 slices boiled ham, cut in half
Chopped parsley
2 tbsp. butter
1 can (10 1/2 oz.) condensed cream of chicken soup
1/4 c. milk or light cream

Flatten chicken breasts with flat side 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. Garnish with parsley. Makes 6 servings.