2 whole chicken breasts, split, skinned and boned (about 1 lb. boneless)
4 thin slices (1 oz. each) fully cooked ham
4 thin slices (1 oz. each) Swiss cheese
Eggs, beaten
Italian bread crumbs
1 (10 3/4 oz.) can condensed cream of broccoli (or chicken) soup
1/3 c. milk
1/4 c. sliced green onions
1/8 tsp. dried thyme leaves, crushed
Chopped fresh parsley

1. Debone chicken and beat fairly flat with a meat mallet. Then lay a slice of cheese and ham on top of each breast. Roll up chicken from narrow end, jelly-roll fashion. Tuck in ham and cheese if necessary; secure with wooden toothpicks. Dip each roll in beaten eggs and then in Italian bread crumbs. Place in a greased pan. Pour melted butter over each piece and bake at 350 degrees for 1 hour.

2. In saucepan stir soup, milk, green onions and thyme. Heat to boiling. Reduce heat to low. Cover; pour over cooked meat rolls. Garnish with parsley.

Makes 4 servings.