Saturday, August 21, 2010

Stuffed Chicken Rolls

6 large boneless skinless chicken breast halves, 6 slices fully cooked ham, 6 slices Swiss cheese, 1/4 cup flour, 1/4 cup grated Parmesan cheese, 1/2 t. rubbed sage, 1/4 t. paprika, 1/4 t. pepper, 1/4 cup oil, 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted, 1/2 cup chicken broth, Chopped fresh parsley, optional.

Flatten chicken to 1/8" thickness. Place a slice each of 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.

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