4 large boneless, skinless chicken breast halves
1 tablespoon Dijon mustard
1/2 teaspoon thyme
2 slices (2 oz.) Sargento
Preferred light Sliced Swiss Cheese, cut in half
4 slices (4 oz.) lean cooked ham
1/4 cup seasoned bread crumbs
1 tablespoon (1/4 oz
Place each chicken breast between two pieces of wax paper.
Pound to 1/4-inch thickness.
Divide mustard and spread down center of chicken.
Sprinkle with thyme.
Top each chicken breast with a half slice of Swiss cheese and a slice of ham.
Roll up jelly roll