3 lg. chicken breasts, boned, skinned, halved lengthwise
6 slices thinly sliced boiled ham
6 thin slices Swiss or American cheese
2 tbsp. butter
10 3/4 oz. can cream of mushroom soup
2 tbsp. milk
2 1/2 or 3 oz. can sliced mushrooms, drained
Snipped parsley

Pound chicken breasts with wooden mallet between 2 pieces waxed paper until 1/4 inch thick. Place ham and cheese on each. Tuck in sides and roll up as for jelly roll. Skewer with toothpick or tie securely. Microwave butter in 8 x 12 inch glass baking dish on high for 30 seconds. Put breasts seam side up in melted butter around the outside of the dish. Microwave on high for 3 minutes. Turn chicken so seam side is down. Microwave on high 3 additional minutes. Combine soup with milk and drained mushrooms in 2 cup glass measurer. Pour over chicken breasts. Cover with waxed paper. Microwave on high 7 minutes, rotating dish halfway through cooking time. Garnish with snipped parsley. Serve hungry guests! Serves 6.