Stuffed Chicken Rolls

Here is another crock pot recipe!  This recipe was very delicious!  The flavor was great and each bite was a little something different.  The condensed cream of chicken soup and does wonders and adds a whole other dimension to this dish. I will definitely make this recipe again! 

Stuffed Chicken Rolls

Yield: 6 servings

6 boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 Cup all-purpose flour
1/4 Cup grated Parmesan cheese
1/2 Tsp. rubbed sage
1/4 Tsp. paprika
1/4 Tsp. pepper
1/4 Cup vegetable oil
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1/2 Cup chicken broth
Chopped fresh parsley, optional

1.  Flatten chicken to 1/8-inch thickness.  Place 1 slice ham and cheese on each breast.  Roll up and tuck in the 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.
2.  In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-Qt. slow cooker.  Combine the soup and broth; pour over chicken.  Cover and cook on low for 4-5 hours.  Remove toothpicks.  Garnish with parsley if desired.

                                         *before the soup was added

I did this recipe a bit different as I used a whole chicken breast.  When I make this again I will make sure the chicken is thinner to work with.  It was hard to tuck in the ends and get the chicken all the way around the ham and cheese with a fatter piece of chicken.  So there I just improvised a bit and got them together as best I could.  Don't worry if the shape of these don't come out perfect or if they are closed up all the way.  The flavor will be great and the chicken will be moist!  Enjoy!