"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Chicken Rolls (serves 6) Recipe

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This recipe for Stuffed Chicken Rolls (serves 6), by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenny Quinn
Added: Tuesday, April 1, 2008


6 Chicken breasts
6 slices of ham
6 slices of Swiss cheese
1/4 C. flour
1/4 C. grated Parmesan cheese
1/2 tsp. sage
1/4 tsp. paprika
1/4 tsp. pepper
1/4 C. olive oil
1 can cream of chicken soup
1/2 C. chicken broth

Flatten chicken. Place ham and cheese on each. Roll up and tuck ends and secure with toothpicks. Combine flour, Parmesan cheese, sage, paprika, and pepper. Coat chicken on all sides. Refrigerate for 1 hour. In large skillet, brown chicken in oil over medium heat. Transfer to slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low 4-5 hours.
May be served over rice or pasta.




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