Ham And Cheese Chicken Rolls

• 4 skinless, boneless chicken breast halves (about 1 lb.)
• 4 thin slices (1/2 oz.) cooked ham
• 4 thin slices (1/2 oz.) Swiss or Emmenthaler cheese
• 1/8 tsp. dried thyme leaves, crushed
• 2 Tbsp. vegetable oil
• 1 can Campbell's condensed cream of broccoli or cream of chicken soup
• 1/3 c. milk
• 1/4 c. sliced green onions

1. Flatten chicken to even thickness using palm of hand or flat side of meat mallet.
2. Place 1 ham slice and 1 cheese slice on each breast half.
3. Roll up chicken from narrow end, jelly roll fashion. Tuck in ham and cheese.
4. If necessary, secure with wooden toothpicks.
5. In 10-inch skillet over medium-high heat, in hot oil, cook chicken rolls 10 minutes or until browned on all sides.
6. Spoon off fat.

skinless, thin, thin, thyme, vegetable oil, campbells condensed cream of broccoli, milk, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=640181 (may not work)