Chicken Broccoli Cordon Blue

• 2 whole chicken breasts, split, skinned and boned
• 4 thin slices cooked ham
• 4 thin slices Swiss cheese
• 2 Tbsp. vegetable oil
• 1/3 c. milk
• 1/4 c. sliced green onions
• 1/8 tsp. dried thyme leaves, crushed
• chopped fresh parsley for garnish
• 1 (10 3/4 oz.) can condensed cream of broccoli soup

1. Place chicken between 2 pieces of plastic wrap and pound chicken to 1/4 inch thickness.
2. Place ham slice and cheese slice on each breast half.
3. Roll up chicken from narrow end, jelly-roll fashion.
4. Tuck in ham and cheese, if necessary secure with wooden toothpick.
5. In a 10-inch skillet over medium heat, heat oil and cook chicken 10 minutes or until browned on all sides.
6. Spoon off fat.
7. Stir in soup, milk, onions and thyme.
8. Reduce heat to low, cover and simmer 10 minutes or until chicken is fork-tender. Garnish with parsley

chicken breasts, ham, thin slices swiss cheese, vegetable oil, milk, green onions, thyme, fresh parsley, condensed cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960819 (may not work)