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Stuffed Chicken Rolls Recipe

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This recipe for Stuffed Chicken Rolls, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Duke
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
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 (10 3/4-oz.) can condensed cream of chicken soup, undiluted
1/2 c. chicken broth

Directions:
Directions:
Flatten chicken to 1/8-in-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 4-5 hours. Remove toothpicks. Garnish with parsley if desired.

Number Of Servings:
Number Of Servings:
6

 

 

 

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