Shelly's Recipe

STUFFED CHICKEN ROLLS

Category: Chicken

6 large boneless, skinless chicken breasts
6 fully cooked ham
6 slices Swiss cheese
¼ cup flour and parmesan cheese
½ tsp rubbed sage
¼ tsp paprika and pepper
¼ cup vegetable oil
1 can cream of chicken soup
½ cup chicken broth
Chopped parsley

Flatten chicken to 1/8” thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with toothpicks. Combine flour and next 4 ingredients and coat chicken on all sides. Cover and refrigerate for 1 hour. In a large skillet, brown chicken in oil and transfer to a crock pot. Combine soup and broth and pour over chicken. Cover and cook for 4-5 hours. Remove toothpick and garnish with parsley.