4 med. boneless, skinless chicken breasts halves
4 (1 oz.) slices of cooked ham
4 (1 oz.) slices of Swiss cheese
1 (10 oz.) pkg. of frozen chopped spinach (thawed and well drained)
1 (10 oz.) can cream of chicken soup
1/4 tbsp. lemon juice
1/8 tsp. thyme

Rinse chicken and pat dry. Place each breast half between 2 pieces of wax paper and pound with meat mallet to 1/4 inch thickness. Place 1 ham slice and 1 cheese slice on chicken and top with 1/4 of the spinach. Roll up "jelly roll" style. Secure with wooden toothpick. Place rolls seam side down, around edges of 1 3/4 quart casserole dish. Combine soup, lemon juice and thyme. Spoon over chicken. Sprinkle paprika on top and cook on 100% power (high) for 10 to 12 minutes or until chicken is tender and no longer pink.