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Wednesday, April 2, 2008

Stuffed Chicken Rolls

Print Friendly and PDF This is a crockpot chicken cordon bleu. It's fabulous. I like serving it over wild rice.

6 chicken breast halves
6 slices of ham
6 slices swiss cheese
¼ c. flour
¼ c. parmesan cheese
½ tsp sage
¼ tsp paprika
¼ tsp pepper
½ c. chicken broth
1 can cream of chicken soup
Olive oil

Flatten chicken by pounding it out to 1/8” thickness. Place ham & cheese on each piece of chicken and roll up. Secure with toothpicks. Combine flour, cheese and seasonings in a bowl. Coat chicken on all sides. Brown chicken in a little oil over med-high heat, transfer to crock-pot. Combine soup & broth and pour over chicken. Cook on low for 4-5 hours.

1 comments:

Cathy said...

I made this on Sunday when my parents came and it was YUMMY! Thanks for the recipe.

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