Stuffed Chicken Rolls

By dette

The wonderful aroma of this moist, delicious chicken cooking sparks our appetites. The ham and cheese rolled inside is a tasty surprise. When I prepared this impressive main dish for a church luncheon, I received lots of compliments. The rolls are especially nice served over rice or pasta. -Jean Sherwood, Kenneth City, Florida

Ingredients

• 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

Preparation

Step 1

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 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