Stuffed Chicken Rolls
6 large boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon rubbed sage
¼ teaspoon paprika
¼ teaspoon pepper
¼ cup vegetable oil
1(10 3/4-ounce) can cream of chicken soup
½ cup chicken broth
chopped fresh parsley -- optional
Flatten chicken to 1/8-inch thickness.
Chill chicken breasts at least 30 minutes in the coldest part of your refrigerator to ensure easy rolling.
Place ham and cheese on each chicken 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.
Garnish with parsley, if desired.