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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.

 

 

 


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