| Recipes with similar ingredients: | ||
Southern Fried Chicken | ||
|
Chicken Corn Pie | ||
|
Cream of Chicken and Vegetable Soup | ||
|
Chicken Liver Terrine Recipe | ||
|
Stuffed Mushrooms | ||
Email
Print
Stuffed Chicken Rolls
Ingredients:
6 large boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 c. flour
1/4 c. grated Parmesan cheese
1/2 tsp. rubbed sage
1/4 tsp. paprika
1/4 tsp. pepper
1/4 c. vegetable oil
1 can condensed cream of chicken soup, undiluted
1/2 c. chicken broth
Chopped fresh parsley, optional
6 large boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 c. flour
1/4 c. grated Parmesan cheese
1/2 tsp. rubbed sage
1/4 tsp. paprika
1/4 tsp. pepper
1/4 c. vegetable oil
1 can condensed cream of chicken soup, undiluted
1/2 c. chicken broth
Chopped fresh parsley, optional
Directions:
Flatten chicken to 1/8" 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 qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley if desired.
Makes 6 Servings
Flatten chicken to 1/8" 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 qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley if desired.
Makes 6 Servings
This recipe has not been rated or commented on