Stuffed Chicken Rolls

By dorchuk

Ingredients

• 6 large boneless, skinless chicken breast halves
• 6 slices fully cooked ham
• 6 slices swiss cheese
• 1/4 cup all-purpose flour
• 1/4 cup grated parmesan cheese
• 1/4 C vegetable oil
• 1 can (10 3/4 oz) Condensed Cream of chicken (undiluted)
• 1/2 C chicken broth
• 1/2 tsp rubbed sage
• 1/4 tsp paprika
• 1/4 tsp pepper

Preparation

Step 1

Flatten chicken to ⅛-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 large skillet, brown chicken in oil over medium-high heat.

Transfer to a 5-quart slow cooker.

Combine soup and broth; pour over chicken.

Cover and cook on low for 4-5 hours.

Remove toothpicks.