6 chicken breast filets
3 slices Swiss cheese
3 slices boiled ham
2 tbsp. butter
1 can cream of chicken soup
1/4 c. milk

Flatten chicken filets with meat mallet. Cut cheese and ham slices into halves. Place 1/2 cheese and ham slice on each filet. Roll to enclose filling. Secure with toothpicks.

Brown chicken in butter in skillet, add mixture of soup and milk. Simmer, covered for 20 minutes or until tender, stirring occasionally.