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Stuffed Chicken Rolls

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

Flatten chicken to 1/8-in. thickness. Place ham and cheese on each

Printed from tasteofhome.com Sep 5, 2008

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Stuffed Chicken Rolls cont.

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.