2 whole chicken breasts, split, skinned & boned (1 lb. boneless)
4 thin slices each cooked ham & Swiss cheese
2 tbsp. vegetable oil
1 can Campbell's cream of broccoli soup
1/3 c. milk
1/4 c. sliced green onions
1/8 tsp. dried thyme leaves, crushed

Place a ham and cheese slice on each breast half (flatten chicken breasts to an even thickness). Roll up chicken from narrow end. Secure with toothpicks.

In skillet, in hot oil, cook chicken 10 minutes or until browned on all sides. Spoon off fat. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover; simmer 10 minutes or until chicken is fork tender. Garnish with chopped fresh parsley if desired. 4 servings.