4 boneless chicken breasts
4 strips mozzarella cheese
4 strips ham or partially cooked bacon
3 tbsp. vegetable oil or 1/2 stock butter
2 cans condensed cream of chicken or mushroom soup
milk
Salt, pepper and parsley to taste

Pound chicken breast with mallet until 1/8 inch thick. Salt, pepper and parsley to taste. On each breast, place one slice of cheese and one slice of ham (or bacon). Roll up jelly roll fashion and secure with toothpick. Brown chicken roll ups in oil or butter until golden brown. Thin condensed soup with milk and pour over breast. Bring to boil over medium heat, then simmer covered for 25 minutes.

Serves 4.