• Cooking Time: 360
  • Servings: 6
  • Preparation Time: 20



  • 6 boneless chicken breast halves
  • 6 thin slices ham
  • 6 thin slices Swiss cheese or other
  • 1/4 to 1/2 cup flour
  • 8 ounces sliced mushrooms
  • 3/4 cup chicken broth
  • 1/4 cup dry white wine
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 teaspoon Gravy Magic or other browning sauce
  • salt and pepper, to taste


  • Place chicken breasts between sheets of wax paper or plastic wrap; pound to flatten.
  • On each chicken breast, place a slice of ham and a slice of cheese; roll up and secure with toothpicks.
  • Dredge the chicken rolls in flour.
  • Place mushrooms in slow cooker then top with chicken rolls.
  • Combine chicken broth, wine, and rosemary; pour over chicken. Sprinkle with the Parmesan cheese.
  • Cover and cook on LOW for 6 hours. Remove chicken to warm platter.
  • Combine cornstarch, water, and gravy browning sauce; stir into chicken cooking juices and stir until thickened. Add salt and pepper to taste; pour sauce over chicken rolls.

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