Email to Kim Fall      

Recipe Categories: monmistysmom's HOME PAGEAPPETIZERS BakedBeans Beans BeanSalad Biscuits BREAD BREAKFAST Cabbage CAKESandPIES CASSEROLES Chicken ChickenSalad COOKIES Corn CROCKPOT DessertBreads DESSERTS Dips FISHandSEAFOOD FRUIT GelatinSalads Ham Italian MEATS Mexican Muffins Muffisn PastaSalad Pork Potatoes PotatoSalad POULTRY Puddings RICE Rolls SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS VEGETABLES

Stuffed Chicken Rolls




Source of Recipe


Taste of Home magazine






List of Ingredients



• 6 large boneless skinless chicken breast halves
  
• 6 slices fully cooked ham
  
• 6 slices Swiss cheese
  
• 1/4 c. all-purpose flour
  
• 1/4 c. grated Parmesan cheese
  
• 1/2 t. rubbed sage
  
• 1/4 t. paprika
  
• 1/4 t. 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, optional
  






Instructions



1. Flatten chicken to 1/8-in. thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.
   
2. Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.
   
3. In a 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. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley if desired.
   






Final Comments


Yield: 6 servings.