Ham and Swiss Stuffed Chicken Breast

2 whole chicken breasts, split, skinned and boned
4 thin slices each, cooked ham and Swiss cheese
2 tablespoons oil
1 can Campbell cream of broccoli soup
1/3 cup milk
1/4 cup sliced green onions
1/8 teaspoon dried thyme leaves, crushed

Flatten chicken to an even thickness. Place a ham and a cheese slice on each breast half. Roll up chicken from narrow end. Secure with toothpicks. In skillet in hot oil, cook chicken 10 minutes or until brown on all sides. Spoon off fat. Stir in remaining ingredients. Heat to boiling. Reduce beat to low. Cover. Simmer 10 minutes or until chicken is fork-tender. Garnish with chopped parsley.

Serves: 4.

Return To:


Cajun Country -- New Iberia, Louisiana