6 boneless skinless chicken breast halves (4 oz. each)
6 thin slices deli ham
6 slices of Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan chesse
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon galic powder
1/4 teaspoon onion powder
1/4 cup canola oil
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Instructions
Flatten chicken to 1/8-in. thickness. Place ham
and cheese on each breast. Roll up and tuck in
ends; secure with a toothpick.
In a shallow bowl, combine the flour, Parmesan
cheese, sage, salt, paprika, pepper, garlic
powder, and onion powder; 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 or
until chicken is no longer pink. Remove
toothpicks. Serve with rice.
Serving
Suggestions
Peas, and Corn on the Cob
Originally Submitted
4/15/2009
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