Email to Judy Garcia      

Stuffed Chicken Rolls

Source of Recipe


posted by Yvonne at Mimi's






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
  






Instructions



1. Flatten chicken to 1/8" thickness.
   
   
2. 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.
   
   
3. In large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 qt. slow cooker.
   
   
4. Combine soup and broth; pour over chicken.
   
   
5. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley, if desired.
   
   
6. Serves 4-6.