Yield: 6 Servings
|6 larges||Boneless skinless chicken breast halves|
|6 slices||Fully cooked ham|
|6 slices||Swiss cheese|
|¼ cup||All-purpose flour|
|¼ cup||Grated Parmesan cheese|
|½ teaspoon||Rubbed sage|
|¼ cup||Vegetable oil|
|1 can||(10.75oz) condensed cream of chicken soup; undiluted|
|½ cup||Chicken broth|
|\N \N||Chopped fresh parsley; optional|
Flatten chicken to ⅛-inch thickness. Place ham and cheese on each breast.
Roll up and tuck in ends; secure with a toothpick. Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour. In a large skillet, brown chicken in oil over medium-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.
Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Feb 07, 1998