posted by misala33 02-17-100 11:53 AM
Crock Pot Chicken Rolls
6 boneless chicken breasts, no skin
6 slices Swiss cheese
6 slices Canadian bacon or thinly sliced ham
1/4 cup all-purpose flour
1/3 cup Parmesan cheese (the green can is fine)
1 (10 3/4 oz.) can cream of chicken soup
1/2 cup chicken stock
salt
pepper
sage
Milk or buttermilk for dipping (1/2 cup)
Pound breasts to 1/4" without making holes. Place one slice meat and cheese on each and roll, tucking in the ends, seal up with toothpicks, (sometimes it takes more than one toothpick unless you use really large breasts, 8 oz.each).
Mix remaining ingredients in a small bowl or on a plate, dip each roll into the milk then roll all around in the flour/cheese mixture, covering well. Brown well in a skillet with a little oil. Transfer to a crockpot.
Add one can cream of chicken soup and 1/2 cup chicken stock, cook on high for one hour and low for 3 hours.