Stuffed Chicken Rolls

Total Time Prep: 25 min. + chilling Cook: 4 hours
Yield 6 servings
Contest Winner
Test Kitchen Approved
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 Swiss cheese. Roll up and tuck in ends; secure with toothpicks.
  2. In a shallow bowl, combine the flour, Parmesan, 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 until chicken is tender, 4-5 hours. Remove toothpicks. Garnish with parsley if desired.

Nutrition Facts

1 stuffed chicken breast half: 525 calories, 26g fat (10g saturated fat), 167mg cholesterol, 914mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 60g protein.

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
Recipe Creator

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