Chicken-Broccoli Cordon Bleu

• 2 whole chicken breast, split, skinned and boned
• 4 thin slices (1-oz each) fully cooked ham
• 2 thin slices (1-oz each) Swiss cheese
• 2 Tbsp. vegetables oil
• 1 can (10-3/4) Condensed cream of Broccoli soup
• 1/3 c. milk
• 1/4 c. sliced green onions
• 1/8 tsp. dried thyme leaves, crushed
• Chopped fresh parsley for garnish

1. Place chicken between 2 pieces of plastic wrap.
2. With meat mallet or rolling pin, pound chicken to 1/4 inch thickness.
3. Place a ham slice and cheese slice on each breast half.
4. Roll up chicken from narrow end, jelly-roll fashion.
5. Tuck in ham and cheese if necessary; secure with wooden toothpick.
6. In 10 inch skillet over medium heat, in hot oil, cook chicken 10 minutes or until browned on all sides.
7. Spoon off fat.

chicken, thin, thin, vegetables oil, broccoli soup, milk, green onions, thyme, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37299 (may not work)