Tuesday, August 6, 2013


This is an old Campbell's Soup Recipe that I have changed a little.

4 (1 lb total) skinless, boneless chicken breast halves
4 thin slices cooked ham
4 thin slices Swiss cheese
2 tbsps canola oil
1 can (10 3/4-oz) condensed cream of broccoli soup
1/3 cup milk
1/4 cup sliced green onions
1/8 tsp thyme
chopped fresh parsley for garnish, if desired

Using the end of a plate or a meat mallet, flatten the chicken breasts.

Place 1 slice of ham and 1 slice of cheese on each chicken piece. Starting at the narrow end, roll up the chicken jelly roll fashion.  Tuck in the ham and cheese if necessary and secure with toothpicks.  (BE SURE TO REMOVE TOOTHPICKS BEFORE SERVING!)

In a 10-inch skillet over medium-high heat, heat the oil.  Add the chicken rolls and cook around 10 minutes until browned on all sides.  Spoon off fat.

Stir the soup and milk together in a small bowl until smooth; stir into the skillet.  Add the green onions and thyme.  Heat to boiling; reduce heat to low.  Cover skillet and cook another 10 minutes or until chicken is no longer pink and is cooked through.  Stir occasionally during cooking.

To serve, spoon sauce over rolls and sprinkle with the parsley, if desired.  Again, be sure to remove all toothpicks!

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