Stuffed Chicken Rolls

  • 6 boneless skinless chicken breast halves (8 ounces each)
  • 6 slices fully cooked ham
  • 6 slices Swiss cheese
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 cup canola oil
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup chicken broth
  • Chopped fresh parsley, optional

Directions

  • 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 large resealable plastic bag, combine the flour, cheese, sage, paprika and pepper; add the chicken. Seal bag; toss to coat. 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 tender. Remove toothpicks. Garnish with parsley if desired. Yield: 6 servings.

Nutritional Facts1 serving (1 each) equals 525 calories, 26 g fat (10 g saturated fat), 167 mg cholesterol, 914 mg sodium, 9 g carbohydrate, 1 g fiber, 60 g protein.

From Taste of Home

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One Response to Stuffed Chicken Rolls

  1. Joy says:

    I’ve made this you guys and the only thing I did different was I used Havarti cheese instead of Swiss. They were delicious.

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