This recipe for chicken rolls is a winner with everybody who tries it.
These chicken rolls are easy and oh so yummy! I love chicken. The great thing about it is that thee are just so many ways to make it! Whenever I make this meal for friends and family I get lots of compliments. It's convenient because the main cooking happens in the slow cooker. When I have made it as a homemade or home cooked gift I usually put some uncooked instant rice in a jar and tie a bow around the jar. That way the person I made it for can make the rice themselves and it doesn't get overcooked or soggy. You could also do this with bow tie pasta or other noodles.
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 or vegetable oil 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/2 cup chicken broth
Chopped fresh parsley
Place ham and cheese on each breast. Roll up and tuck in ends; Face the ends into the bottom of the pan and secure with a toothpick.
In a shallow bowl, combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.
In a Skillet, brown chicken in oil over medium-high heat.
Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Remove toothpicks. Garnish with parsley if desired.
If serving immediately cook rice or noodles to go with the stuffed chicken rolls. Otherwise put rice or noodles into a glass jar and cover. Tie a ribbon around the jar and add a hand written note. I always make sure to hold onto a few medium sized glass jars for giving gifts like described.
Betty Crocker's 4-Ingredient Dinners
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