Stuffed Chicken Rolls

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Stuffed Chicken Rolls

Ingredients

  • 6 large boneless skinless chicken breast halves
  • 6 slices fully cooked ham
  • 6 slices Swiss cheese
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 cup vegetable oil
  • 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 can chicken broth
  • chopped fresh parsley, optional

Directions

  1. Flatten chicken to 1/8-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.

  2. In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-quart 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.

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