Stuffed Chicken Rolls
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. —Jean Sherwood, Kenneth City, Florida
Ingredients
- 6 boneless skinless chicken breast halves (8 ounces each)
- 6 slices fully cooked ham
- 6 slices Swiss cheese
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 cup canola oil
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup chicken broth
- Chopped fresh parsley, optional
Reviews
This sounds just like Chicken Cordon Bleu...!
Here's a little tip - I was having trouble after I rolled the chicken with the filling and trying to keep the cheese inside so instead of rolling I just laid out the flat breast and just filled one side of the breast and then flipped the other half over on top. This worked much better and much easier to do.
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Very good, simple and delicious chicken dish. I love that it gets done in the Slow Cooker, it takes away timing issues, so I served with Scalloped Potatoes, which often take longer than the directions say. Fantastic meal!
I've not made this for quite sometime. First made in mid-70s. Always came out tasty and I usually served with rice and a salad.
So good and so easy. This is a favorite just the way it's written. I have added baby spinach once or twice as suggested below, and that was also good.
This is a very good casserole and what makes it so great is, it is made in the slow cooker.
So you are cutting the chicken pieces in half ? Then you will have 12 pieces not 6 ?
I add a layer of baby spinach on top of the cheese before rolling to add a bright pop of green amid all the white. It adds a more visually appealing look when cut and a great way to eat your spinach!