Place half a slice of Swiss cheese and half a slice of boiled ham on each flattened chicken breast.
Roll up the chicken breast and secure with toothpicks.
In a skillet, melt the margarine or butter over medium heat.
Brown the rolled chicken breasts, seam side down, until golden brown on all sides.
In a small bowl, mix the cream of chicken soup and milk until well combined.
Pour the soup mixture over the browned chicken breasts in the skillet.
Cover the skillet and cook over low heat for 20 minutes, stirring occasionally.
Once the chicken is cooked through and the sauce is heated, remove the toothpicks.
Garnish with chopped parsley before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Swiss Chicken Cordon Bleu with a light-bodied white wine such as Chardonnay or Sauvignon Blanc to complement its creamy sauce and savory flavors.