Tuesday, July 15, 2008

Stuffed Chicken Rolls (crock pot)

6 large boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices swiss cheese
1/4 cup flour
1/4 cup grated Parmesan cheese
1/2 teaspoon sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can (10 and 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 cup chicken broth

Flatten chicken to 1/8 inch thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, parmesan, sage, paprika, and pepper; coat chicken on all sides. Cover and refrigerate one hour. In a 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, garnish with fresh parsley if desired. 6 servings.

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