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Stuffed Chicken Rolls




Source of Recipe


TOH, Feb/Mar 1998


List of Ingredients




6 large skinless boneless chicken breast halves
6 slices fully cooked ham
6 slices swiss cheese
1/4 cup all-purpose flour
1/4 cup parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can condensed cream of chicken soup, undiluted
1/2 cup chicken broth
chopped fresh parsley, optional

Recipe



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, parm
cheese, sge, paprika and pepper; coat chicken on all sides. Cover and
refrigerate for one 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 4-5 hours. Remove toothpicks.
Garnish with parsley if desired.