Chicken: Stuffed Chicken Rolls

posted by Yvonne 03-01-103 11:51 AM

Stuffed Chicken Rolls

6 large boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup flour
1/4 cup parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can (10 34 oz) condensed cream of chicken soup -- undiluted
1/2 cup chicken broth
chopped fresh parsley

Flatten chicken to 1/8" thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with toothpicks.

Combine flour, Parmesan cheese, sage, paprika and pepper, coat chicken on all sides.
Cover and refrigerate for 1 hour.

In large skillet brown chicken in oil over med-high heat. Transfer to a 5 qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley, if desired.

Note: Can be baked for one hour in the oven covered, then uncovered and baked for another 15 minutes to thicken the gravy.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line