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Stuffed Chicken Rolls

 Stuffed Chicken Rolls
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
6 ServingsPrep: 25 min. + chilling Cook: 4 hours


  • 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


  • Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll
  • up and tuck in ends; secure with toothpicks.
  • 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. Yield: 6
  • servings.

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Stuffed Chicken Rolls (continued)

Nutritional Facts: 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.