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Stuffed Chicken Rolls




Source of Recipe


posted by Yvonne at Mimi's and Judy Garcia at rc


List of Ingredients




6 lg. boneless, skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 c. flour
1/4 c. Parmesan cheese
1/2 tsp. rubbed sage
1/4 tsp. paprika
1/4 tsp. ground pepper
1/4 c. vegetable oil
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 c. chicken broth
Chopped fresh parsley


Recipe



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 with mixture. Cover and refrigerate for 1 hour.


In 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.


Serves 4-6.