Rolled Chicken Breasts Florentine
|Boneless, skinless chicken breast halves||1 Pound (4 Breast Halves)|
|Cooked ham slices||4 Ounce (4 Thin Slices, 1 Ounce Each)|
|Swiss cheese slices||4 Ounce (4 Thin Slices, 1 Ounce Each)|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Condensed golden mushroom soup/Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
1. With flat side of meat mallet, pound chicken to 1/4-inch thickness. Place a ham slice, cheese slice and 1/4 of the spinach on each chicken piece. Roll up chicken from short end, jelly-roll fashion. Secure with wooden toothpicks if needed.
2. Place chicken, seam-side down, in 12- by 8-inch microwave-safe baking dish. Cover with vented plastic wrap; microwave on high 5 minutes.
3. In small bowl, stir soup until smooth; stir in water, onions and thyme. Pour over chicken. Cover; microwave on high 10 minutes or until chicken is nearly done, rotating dish once during cooking. Let stand, covered, 5 minutes or until chicken is fork-tender.