Recipe - Stuffed Chicken Rolls

6 lg Boneless skinless chicken
breast halves
6 sl Fully cooked ham
6 sl Swiss cheese
One fourth cup Allpurpose flour
One fourth cup Grated Parmesan cheese
One half teaspoon Rubbed sage
One fourth teaspoon Paprika
One fourth teaspoon Pepper
One fourth cup Vegetable oil
1 cn (10.75oz) condensed cream of
chicken soup; undiluted
One half cup Chicken broth
Chopped fresh parsley;
optional

Flatten chicken to 1/8inch 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
mediumhigh heat. Transfer to a 5qt. slow cooker. Combine soup and broth;
pour over chicken. Cover and cook on LOW for 45 hours. Remove toothpicks.
Garnish with parsley if desired.

Recipe by: Taste of Home February/March 1998

Posted to MCRecipe Digest by The Taillons taillon@access.mountain.net on
Feb 07, 1998