Ingredients:
6 boneless skinless chicken breast halves (8 oz. each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 c. all-purpose flour
1/4 c. grated Parmesan cheese
1/2 tsp. rubbed sage
1/4 tsp. paprika
1/4 tsp. pepper
1/4 c. canola oil
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 c. chicken broth
Chopped fresh parsley, optional
Directions:
Flatten chicken to 1/4 inch thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.
In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.
Transfer to a 5 quart slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.
Freeze option: cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165 degrees, stirring occasionally.
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