Title: Stuffed Chicken Rolls
Categories: None
Yield: 6 Servings

6 lg Boneless skinless chicken
-breast halves
6 sl Fully cooked ham
6 sl Swiss cheese
1/4 c All-purpose flour
1/4 c Grated Parmesan cheese
1/2 ts Rubbed sage
1/4 ts Paprika
1/4 ts Pepper
1/4 c Vegetable oil
1 cn (10.75oz) condensed cream of
-chicken soup; undiluted
1/2 c Chicken broth
Chopped fresh parsley;
-optional

Flatten chicken to 1/8-inch thickness. Place 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.

Recipe by: Taste of Home - February/March 1998

Posted to MC-Recipe Digest by The Taillons on
Feb 07, 1998