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 each: 525 calories, 26g fat (10g saturated fat), 167mg cholesterol, 914mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 60g protein.
Reviews for Stuffed Chicken Rolls
"It was fine, not good just fine. Everything was great until you ruin basically cordon bleu by pouring salty soup over it. Kids liked it. Me...not so much."
"These are delicious. Great for company and family dinners!"
"I must try! Looks yummy! ??"
"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 !"
"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"
"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!"
"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!"
"The family really enjoyed this! Will make again soon."
"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:https://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."
"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!"