Main Dishes, Poultry

Stuffed Chicken Rolls

  • 6 Chicken breast; boneless
  • 6 slices Ham
  • 6 slices Cheese, Swiss
  • 1/4 cup Flour
  • 1/4 cup Cheese, Parmesan
  • 1/2 teaspoon Sage
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Pepper
  • 1/4 cup Oil
  • 1 can Cream of chicken soup, undiluted
  • 1/2 cup Chicken broth

    • Flatten chciken to 1/8 in. thcikness. Place Ham and cheese on each breast. Roll up and tuck in ends. Secure with a toothpick. Combine the flour, cheese, sage, paprika and pepper. Coat chicken onall sides. Cover and refrigerate for at least 1 hour or overnight.

    In large skillet, brown chicken in oil over medium-high heat. Transfer to 5 quart slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks.

    Makes 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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