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Stuffed Chicken Rolls

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
  • Total Time
    Prep: 25 min. + chilling Cook: 4 hours
  • Makes
    6 servings

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°.
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.

Reviews

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Average Rating:
  • Paulette
    Jan 26, 2020

    I've not made this for quite sometime. First made in mid-70s. Always came out tasty and I usually served with rice and a salad.

  • Kimberly
    Jan 26, 2020

    So good and so easy. This is a favorite just the way it's written. I have added baby spinach once or twice as suggested below, and that was also good.

  • _nlfPA
    Aug 12, 2019

    This is a very good casserole and what makes it so great is, it is made in the slow cooker.

  • vichy
    Jun 19, 2019

    So you are cutting the chicken pieces in half ? Then you will have 12 pieces not 6 ?

  • Dennis
    May 27, 2019

    I add a layer of baby spinach on top of the cheese before rolling to add a bright pop of green amid all the white. It adds a more visually appealing look when cut and a great way to eat your spinach!

  • geocarjoh
    May 7, 2019

    Tasty, simple to make. Have made several times.

  • Psalm127-3
    Nov 26, 2018

    We have a progressive Christmas dinner party to attend. Good news is I chose to bring appetizers. Then the memo came out dinner has no main dishes as there isn’t a house big enough to hold all the people so “appetizer bringers” are to bring small versions of entrees. Aaaaargh-I was going to make mini home made crust stuffed with salmon mouse baked, now think I’m gonna bring this-thanks for the post

  • Dania
    May 13, 2018

    My kids love to eat chicken and I will be trying this stuffed breast recipes soon. I am thinking to make ahead these chicken rolls for our Rammadan and during the breaking of fast I can bake the rolls. Thank you for great idea.

  • Ghanwa Chef
    Apr 9, 2018

    Chicken Roll is very use full when we Hungry fast: https://www.sooperchef.pk/chicken-veg-spring-rolls-recipe/

  • lynn
    Apr 8, 2018

    just had this for dinner tonight. It was good. I substituted the chicken soup and broth for chicken gravy. I also used thyme because that's what i had. I also cooked it in the oven. 350 for about an hour