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3 large chicken breasts,
boned, skinned and halved
6 thin slices boiled ham
6 thin slices Swiss cheese
2 Tbsp. butter
1 can cream of mushroom soup
2 Tbsp. milk or white wine
1 (2 1/2 oz.) can sliced
mushrooms, drained
1 Tbsp. minced parsley

Pound chicken breasts with mallet until 1/4-inch thick.
Place 1 slice ham and 1 slice cheese on each. Tuck in sides
and roll up jelly-roll fashion. Skewer with 2 toothpicks; set
aside. Melt butter in microwave in 8 x 12-inch glass baking
dish. Microwave breasts in melted butter on High 3 minutes,
uncovered. Turn chicken over so seam side is down; microwave
on High 3 minutes. Combine soup with milk (or wine) and
mushrooms. Pour over chicken. Cover with waxed paper.
Microwave on High 7 minutes, rotating dish after 3 1/2 minutes.
Garnish with minced parsley.

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