Ham and Swiss Stuffed Chicken Breast

Joyce D. Rabun
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 4 chicken breasts, skinned and boned
  • 4 thin slices each cooked ham and Swiss cheese
  • 2 Tbsp vegetable oil
  • 1 can cream of broccoli soup
  • 1/3 cup milk
  • 1/4 cup green onions
  • Dash of salt and pepper

Flatten chicken breasts. Place a ham and cheese slice on each. Roll up from narrow end. Secure with toothpicks. Brown chicken in skillet with oil until brown on all sides. Spoon off fat. Stir in remaining ingredients. Heat to boiling. Reduce heat heat to low.

Cover; simmer 10 minutes or until chicken is tender.





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