3 boneless skinless chicken breasts
3 Swiss cheese slices, halved
3 ham slices, halved
2 tablespoons margarine
1 can cream of mushroom soup
3 tablespoons milk
1/4 teaspoon seasoned pepper
Flatten chicken breasts with a wooden mallet. Cover each half breast with a slice of cheese and ham (thinly sliced ham). Secure with toothpicks. In skillet, brown chicken in hot margarine. Arrange in crock pot. Combine soup and remaining ingredients and pour over chicken. Cover pot and cook on LOW for 4-5 hours.
Notes: I used 2.5 lbs. of chicken and tripled all the other ingredients to feed 8 people. I used lemon pepper, and I used more than the recipe called for. I didn't have any toothpicks, but there were a couple of chicken breasts that stayed rolled up in the crockpot, and I think those turned out the best.
