2 whole chicken breasts, split, skinned and boned (1 lb. boneless)
4 thin slices (1 oz. each) cooked ham
4 thin slices (1 oz. each) Swiss cheese
1 can (10 3/4 oz.) Campbell's Cond. cream of broccoli soup
1/3 c. milk
1/4 c. sliced green onions
1/8 tsp. dried thyme leaves, crushed
Chopped fresh parsley for garnish

Microwave: 1. Place chicken between 2 pieces of plastic wrap. With meat mallet or rolling pin, pound chicken to 1/4 inch thickness. Place a ham slice and cheese slice on each breast half. Roll up chicken from narrow end, jelly-roll fashion. Tuck in ham and cheese if necessary; secure with wooden toothpicks.

2. Place chicken seam-side down in 12 x 8 inch microwave-safe baking dish. Cover with vented plastic wrap; microwave on HIGH 5 minutes.

3. In small bowl, combine soup, milk, green onions and thyme. Pour over chicken. Cover; microwave on HIGH 10 minutes or until chicken is no longer pink, rotating dish halfway through cooking.

4. Let stand, covered, 5 minutes. Garnish with parsley. Makes 4 servings.

Conventional: 1. Prepare as in step 1 above.

2. In 10 inch skillet over medium heat, in 2 tablespoons hot vegetable oil, cook chicken 10 minutes or until browned on all sides. Spoon off fat. Stir in soup, milk, onions and thyme. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork-tender. Garnish with parsley.