Stuffed Chicken Rolls

• portions: 6 servings
• temps total: 5 hrs

Ingrédients

6 large boneless, skinless chicken breast halves

6 slices fully cooked ham

6 slices Swiss cheese

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/2 tsp rubbed sage

1/4 tsp paprika

1/4 tsp pepper

1/4 cup vegetable oil

1 can undiluted cream of chicken soup

1/2 cup chicken broth

Fresh parsley (optional)

Instructions

Flatten chicken to 1/8-inch thickness. Place ham and cheese on each slice. Roll up and tuck in ends; secure with a toothpick. Combine flour, Parmesan cheese, sage, paprika, and pepper. Coat chicken on all sides. Cover and refrigerate for 1 hour.

In a large skillet, brown chicken over medium-high heat. Transfer to a 5-quart slow cooker. Combine soup and broth and pour over chicken. Cover and cook on low for 4 to 5 hours. Remove toothpicks. Garnish with parsley, if desired.

Notes

Optional: garnish with parsley