posted by Yvonne 03-01-103 11:51 AM
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 parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can (10 34 oz) condensed cream of chicken soup -- undiluted
1/2 cup chicken broth
chopped fresh parsley
Flatten chicken to 1/8" thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with toothpicks.
Combine flour, Parmesan cheese, sage, paprika and pepper, coat chicken on all sides.
Cover and refrigerate for 1 hour.
In large skillet brown chicken in oil over med-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.
Note: Can be baked for one hour in the oven covered, then uncovered and baked for another 15 minutes to thicken the gravy.