Stuffed chicken rolls

Yield: 6 Servings

Measure Ingredient
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 teaspoon Paprika
¼ teaspoon Pepper
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

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