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Crockpot Stuffed Chicken Rolls

Source of Recipe

Sandy H. (EDC)


Recipe Introduction

My kids really love this, and it's also good enough for company. This is good served with pasta or wild rice, a good salad and rolls.

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3368.1

List of Ingredients

6 boneless, skinless chicken breast halves
6 slices cooked ham
6 slices swiss cheese
1/4 c flour
1/4 c parmesan cheese
1 tsp sage
1/2 tsp paprika
salt and pepper
1/4 cup oil
1 10 ounce can cream of chicken soup (I used reduced-fat type)
1/2 cup chicken broth (canned is fine)


Recipe

Spread breasts out on a board-cover with plastic wrap and beat to flatten - either use a mallet or the edge of a saucer. Try to make them a uniform thickness throughout.

Put ham and cheese on each slice. Roll up and secure with a couple of toothpicks.

Combine flour, parmesan cheese, sage, paprika, salt and pepper. Coat chicken in this, and chill for one hour. (honestly- I usually don't chill.)

Heat oil in skillet and quickly brown chicken rolls. Put in crockpot.

Mix soup and broth, pour over chicken. Cover and cook on low 4 hours.

To do on the stove, drain off all the oil in the skillet you browned the chicken in. Place rolls back in. Pour the sauce over and simmer about half an hour.