BASE:

1 1/2 c. uncooked instant rice
1/2 c. canned French fried onions
1/2 c. sliced almonds
3/4 c. milk
2 oz. (1/2 c.) shredded Swiss cheese
14.5 oz. can French style green beans, undrained
1 can creamy chicken mushroom soup

CHICKEN ROLLS:

2 whole chicken breasts, skinned, halved and boned (1 to 2 lb.)
4 oz. (1 c.) shredded Swiss cheese

TOPPING:

1/4 to 1/2 c. butter, melted
1/2 c. sliced almonds
1/2 c. grated Parmesan cheese
1/2 c. canned French fried onions
1/2 c. crushed corn flakes

Heat oven to 350 degrees. Grease 8x12 inch or 8 inch square baking dish. In large bowl, combine all base ingredients; blend well. Pour into greased baking dish.

Place 1 chicken breast half between 2 pieces of plastic wrap. Working from center, lightly pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves Place 1/4 cup of the Swiss cheese on each chicken breast half. Roll up jelly roll fashion; place over rice mixture in baking dish.

Brush each chicken roll with butter; drizzle remaining butter over chicken rolls and rice mixture. Sprinkle remaining topping ingredients over chicken rolls and rice mixture. Bake for 55 to 60 minutes or until chicken is tender and no longer pink. 4 servings.