2 whole chicken breasts
4 thin slices cooked ham
4 thin slices Swiss cheese
2 tbsp. vegetable oil
1 can broccoli soup
1/3 c. milk
1/4 c. sliced green onions
1/8 tsp. dried thyme leaves, crushed

Split, skin and bone chicken breasts. Flatten breasts to even thickness. Place ham and cheese on each breast half. Roll up chicken from narrow end and secure with toothpicks. In skillet, cook chicken in hot oil about 10 minutes or until browned on all sides. Spoon off fat. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer 10 minutes or until chicken is fork tender.