"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Stuffed Chicken Rolls Recipe

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This recipe for Stuffed Chicken Rolls, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Haueter
Added: Thursday, September 17, 2009


6 large boneless, skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can condensed cream of chicken soup undiluted
1/2 cup chicken broth

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 chicken. Cover and cook on low for 4-5 hours.
Remove toothpicks.




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