Stuffed Chicken Rolls
TOTAL TIME: Prep: 25 min. + chilling Cook: 4 hours
YIELD: 6 servings.
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. —Jean Sherwood, Kenneth City, Florida
Ingredients
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6 boneless skinless chicken breast halves (8 ounces each)
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6 slices fully cooked ham
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6 slices Swiss cheese
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1/4 cup all-purpose flour
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1/4 cup grated Parmesan cheese
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1/2 teaspoon rubbed sage
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1/4 teaspoon paprika
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1/4 teaspoon pepper
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1/4 cup canola oil
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1/2 cup chicken broth
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Chopped fresh parsley, optional
Directions
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1.
Flatten each chicken breast half to 1/4-in. thickness; top with ham and Swiss cheese. Roll up and tuck in ends; secure with toothpicks.
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2.
In a shallow bowl, combine the flour, Parmesan, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.
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3.
Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours. Remove toothpicks. Garnish with parsley if desired.
Nutrition Facts
1 stuffed chicken breast half: 525 calories, 26g fat (10g saturated fat), 167mg cholesterol, 914mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 60g protein.
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