Stuffed Chicken Rolls

Recipe Ingredients

6		Boneless skinless chicken breast halves (large)
6		Fully-cooked ham
6		Swiss cheese
1/4 cup	15g / 0.5oz	All-purpose flour
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1/2 teaspoon	2.5ml	Rubbed sage
1/4 teaspoon	1.3ml	Paprika
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	59ml	Vegetable oil
1		Condensed cream of chicken soup - undiluted
1/2 cup	118ml	Chicken broth
		Chopped fresh parsley - (optional)

Recipe Instructions

Flatten chicken to 1/8-inch thickness. Place ham and cheese on each breast. roll up and tuck in ends; secure with a toothpick.

Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.

In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-quart slow cooker. Combine soup and broth; pour over the chicken. Cover and cook on LOW for 4 to 5 hours.

Remove toothpicks. Garnish with parsley if desired. Serve.

This recipe yields 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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