Stuffed Chicken Rolls

Mains

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Servings: 6 servings

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

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.
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.