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 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°.

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