Stuffed Chicken Rolls
The wonderful aroma of this moist, delicious chicken cooking sparks our appetites. The ham and cheese rolled inside is a tasty surprise. When I prepared this impressive main dish for a church luncheon, I received lots of compliments. The rolls are especially nice served over rice or pasta.
-Jean Sherwood, Kenneth City, Florida
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Slow Cooker
|
PREP |
25 min. |
COOK
|
240 min.
|
TOTAL
|
265 min.
|
INGREDIENTS
- 6 large boneless skinless chicken breast halves
- 6 slices fully cooked ham
- 6 slices Swiss cheese
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 cup vegetable oil
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup chicken broth
- Chopped fresh parsley, optional
DIRECTIONS
Flatten chicken to 1/8-in. thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.
Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.
In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley if desired. Yield: 6 servings.