Crock Pot Stuffed Chicken Rolls

By 1For_Him

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

Prep: 25 min. + chilling Cook: 4 hours

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 shallow bowl, combine the flour, 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 or until chicken is no longer pink. Remove toothpicks. Garnish with parsley if desired. Yield: 6 servings.


Nutrition Facts: 1 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.

Stuffed Chicken Rolls published in Taste of Home February/March 1998, p25