Stuffed Chicken Rolls
From the Kitchen of: Paz
Source:The magazine- "Taste of Home"
6 large 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
* Flatten chicken to 1/8-inch thickness.
* Place ham and cheese on each breast.
* Roll up and tuck in 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.
* In large 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. Remove toothpicks.
* Garnish with parsley if desired.
* Yield: 6 servings
From the Kitchen of: Paz
Source:The magazine- "Taste of Home"
6
6
6
1/4
1/4
1/2
1/4
1/4
1/4
1
1/2
* Flatten chicken to 1/8-inch thickness.
* Place ham and cheese on each breast.
* Roll up and tuck in 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.
* In large 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. Remove toothpicks.
* Garnish with parsley if desired.
* Yield: 6 servings
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