Stuffed Chicken Rolls Recipe
- 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
- 1. Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.
- 2. In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. 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.
Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°. Yield: 6 servings.
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.
Reviews for Stuffed Chicken Rolls
"I baked them and I also added Italian cheese mix with the ham and they came out delicious!"
"Chicken Cordon Bleu in a crock pot................... Who knew??"
"we make all the time, except we roll them in crushed cheez-its"
"I did bake it in the oven, 375@45 min, delicious!"
"This is me! How exciting to see it here. It took me a bit to find it, I kept getting sidetracked on other great recipes."
"Absolutely DELICIOUS! Increased the chicken broth (low-sodium) to 3/4 c and added a 1/4 c shredded parmesan to the sauce. Cooked it in the crockpot for 4-1/2 hrs, which was a bit too long, will do 4 hrs the next time. Served w/ Trader Joe's Basmati Rice Medley. This dish reheats well and is very, very tasty. A keeper!"
"My family loves this recipe. We have it about once a month. We bake it instead of crock pot. You can use bacon to hold it together instead of toothpicks. It ends up reminding us of the taste much like turkey dinner on Thanksgiving. I bake it at 375 for 30 minutes."
"I didn't let the chicken rolls sit in the fridge and couldn't tell a difference. I liked this better cooked in the oven. 350 for 1 hour was more than enough. Probably would've been more moist if cooked for 45 min. i also salted and peppered the chicken before putting the ham and cheese on it. And subbed rubbed thyme for the rubbed sage. Added dried thyme and some pepper to the chicken soup/broth mixture too. A very good dish that I will be repeating!"
"This is very good!! I didnt have time to do the crockpot but did do every thing other then that, I put it in oven for 1hr and it had alot of flavor! My whole family liked this and will be making it again and will try to do the crockpot to see if theres a difference!!"
"The family really enjoyed this! Will make again soon."
"Because of our busy schedual, I made the chicken rolls, browned them and then put them in the freezer, straight from the freezer to my crockpot, fabulous...I made plenty extra and the family fought the leftovers..."
"This was wonderful! I served this for guests and they all just raved. It is a bit time consuming (especially when tripling the recipe for guests!), but well, well worth it! Just be sure to use natural toothpicks and not the colored ones. The color can bleed onto the chicken."
"Loved this recipe! I made it for my son's 18th birthday, and he loved it! The only addition I made was that I added half teaspoon of italian seasoning...wonderfully flavorful and tender!"
"I amde this recipe 10 years ago when I found it in the magazine. I remember it being one of the very best chicken recipes I've ever tasted. If you haven't tried it yet, you must! This is a guaranteed awesome dish that you and everyone else will thank you for making! Cheers!"
"Yummy. I will have to make this again and use the crockpot but I did it in a frying pan. Seems silly to get a recipe and do so many changes the first time but I did. I increased the flour and floured both sides of the chicken. I also did not refrigerate them. I tucked some fresh spinach leaves in also But the flavor combinations the sage and paprika were the key."
"I've made this many times over the years. It's delicious! I have yet to find someone who doesn't like it."
"Meat was tender and with rice it was great!Add more spices, used cream of mushrooms, did not use any ham. Still was great!"
"Good but I didn't think it was as spectacular as some of the reviews."
"I also covered mine with foil and baked it at 350 for 90 minutes, and it turned out great! Really nice flavor, good for picky eaters."
"This is the second time we made this dish. It is excellent. The only adjustment we made was using 2 cans of soup instead of one. We highly recommend this dish."
"This is really good. I didn't have rubbed sage, so used rubbed thyme instead. I thickened the juice with cornstarch/water mixture at the end of the cooking time. It was really good over rice. This was a little more work than most slow cooker recipes, but worth the effort. I'll definitely be making this again."
"I have made it with cream cheese and wrapped it in partially cooked bacon....it's great!"
"Excellent! It's so nice to have a chicken recipe that I can prepare in the afternoon and have ready for the evening. It's perfect for company!"
"Yum! This was so easy to make. Hubby loved it. Even my pickiest eater ate it....I was shocked! Very good recipe, will be making again!"
"Believe me when I say I am NOT a cook! This was simple, delicious and got rave reviews. I served with rice pilaf & asparagus."
"My personal recommendation for a side dish:http://www.tasteofhome.com/Recipes/French-Green-Beans"
"I also baked it, covered, at 350 for about an hour and forty-five minutes by accident - but was pleased that the chicken was cooked throughout. The "sauce" becomes like a runny yellow gravy, which IS delicious on rice! I recommend using CAMPBELL'S soup only. I chose the Chicken/Mushroom combination and we loved it. I'll be adding a little more sage next time. I plan on serving it with a green bean, almond, mushroom side dish next time. YUMMMY!"
"Visiting family out west; no slow cooker-no problem. Cooked in 9x13 casserole dish at 350 over for approx 1hr 30mins covered with foil. I did add additional fresh grated Parmesan and fried fresh mushrooms to soup and chicken broth. It was delicious and you can have it prepared in advance. New favorite chicken recipe."
"Made this tonight for dinner, and I added white wine in place of the brothand a little more pepper with garlic. GOOD"
"I made this for our Pot Luck main course and today is the 7th time I printed it out. The people love it. It is great."
"This is going to be my Valentines dinner .. I will be using cream of Mushroom soup instead of chicken and omitting the sage ... This sounds deliciousooo."
"I fixed this for Christmas Eve dinner for those who didn't like prime rib. Even the youngest of the grand nieces and nephews wanted more. It was a huge success, and will be prepared again and again!!"
"The chicken was good, but the Cream of Chicken soup sauce was chunky and bland. I would try again with a more flavorful soup."
"I'm the person who entered this and I have to say I enjoy it. You can create this in many other ways. My motto is that when you cook, create! Make it your own. If your family is not a fan of swiss cheese, use something else they love that they'd enjoy."
"This was really yummy, my family couldn't get enough of it!"