6 boneless, skinless chicken breast halves
6 slices Swiss cheese
6 slices Canadian bacon or ham
2 cans reduced fat condensed cream of chicken soup (do not use fat-free)
¼ cup milk
¼ cup chopped fresh parsley
Take chicken breasts and place them one at a time in a quart-sized reclosable bag, but do not seal it closed. Pound each one with a kitchen mallet until flat. Lay out the flattened breast, smooth side down. On the breast, lay one slice of Canadian bacon or ham, and one slice of cheese. roll up from the narrower side and seal closed with two or three toothpicks. Place in a 9x13 glass baking dish, seam side down. In a small bowl, mix the cans of condensed soup and milk. Pour the soup mixture evenly over the chicken breasts and garnish with parsley. Cover the baking dish with foil and bake at 325 degrees for 45 minutes. Remove foil from pan and bake for an additional 10 minutes uncovered. Serves 6.
