Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound breasts to uniform thickness. place one slice each of the ham and cheese on top of each breast. starting from the narrow end, roll breasts, securing with two toothpicks each. melt butter in skillet and brown rolled breasts on all sides. blend cream of chicken soup, seasoned with herbs, salt and pepper with no more than 1/3 cup of water, wine or broth. pour soup over chicken and simmer until chicken is cooked through, about 35 minutes. taking the top on or off the pan will help get your sauce to the desired consistence. serve hot, over white rice, with peas and onions. don't forget to take out the toothpicks!

Target recipe: pound chicken breasts flat. top each with ham and cheese. roll up and secure with toothpick. melt butter in 8-inch saucepan. roll chicken in flour and sauté for about 8 minutes or until lightly browned and juices run clear. remove and keep warm. to same pan add crushed bouillon cube and garlic. add 2 tbs of reserved flour and cook and stir 1 minute. add milk, stirring until bubbly. add onion salt. return chicken and coat with sauce. sprinkle with parsley.