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Crockpot Stuffed Chicken Rolls




Source of Recipe


magnolia lane at rc


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.