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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

  • 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

  • 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.
  • 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.
  • 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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