Stuffed Chicken Rolls Recipe

5 39 67
Stuffed Chicken Rolls Recipe
Stuffed Chicken Rolls Recipe photo by Taste of Home
Publisher Photo

Stuffed Chicken Rolls Recipe

Read Reviews
5 39 67
Publisher Photo
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside make for a tasty surprise. The chicken rolls are especially nice served over rice or pasta. —Jean Sherwood, Kenneth City, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 4 hours

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

Directions

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.
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.
Originally published as Stuffed Chicken Rolls in Taste of Home February/March 1998, p25

Nutritional Facts

1 each: 525 calories, 26g fat (10g saturated fat), 167mg cholesterol, 914mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 60g protein.

  • 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.
  3. 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.
Originally published as Stuffed Chicken Rolls in Taste of Home February/March 1998, p25

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Reviews forStuffed Chicken Rolls

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gina.kapfhamer User ID: 8717427 260986
Reviewed Feb. 8, 2017

"A dinner that looks impressive that you can make in a slow cooker? PERFECT! This recipe has always impressed and is an easy go-to."

MY REVIEW
_nlfPA User ID: 1879224 260003
Reviewed Jan. 20, 2017

"These are delicious. Great for company and family dinners!"

MY REVIEW
Arline User ID: 8689435 259490
Reviewed Jan. 10, 2017

"I must try! Looks yummy! ??"

MY REVIEW
cooter09 User ID: 3511442 254593
Reviewed Sep. 25, 2016

"I have made this recipe for Stuffed chicken rolls many times. I use Canadian Bacon instead of ham as it doesn't seem quite as salty, and I reduce the sage to 1/4 tsp (personal preference). Sometimes, I'll add about a 1/2 cup of sour cream to the sauce ingredients. If the sauce is too thick, I will thin it with more chicken broth or milk. Worthy of 5 stars !"

MY REVIEW
melita123 User ID: 479569 247889
Reviewed May. 5, 2016

"I baked them and I also added Italian cheese mix with the ham and they came out delicious!"

MY REVIEW
tsuop User ID: 6274346 239167
Reviewed Dec. 11, 2015

"chicken Cordon Bleu in a crock pot................... Who knew??"

MY REVIEW
lori hagel User ID: 6822818 239070
Reviewed Dec. 9, 2015

"we make all the time, except we roll them in crushed cheez-its"

MY REVIEW
Inessa1103 User ID: 8190760 227974
Reviewed Jun. 15, 2015

"I did bake it in the oven, 375@45 min, delicious!"

MY REVIEW
jeanniebee User ID: 6734253 221378
Reviewed Feb. 25, 2015

"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."

MY REVIEW
parksville User ID: 1598935 50047
Reviewed Feb. 23, 2014

"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!"

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