Name: Stuffed Chicken Rolls
Ingredients: 6 lg Boneless skinless chicken breast halves; 6 sl Fully cooked ham; 6 sl Swiss cheese; 1/4 c All-purpose flour; 1/4 c Grated Parmesan cheese; 1/2 ts Rubbed sage; 1/4 ts Paprika; 1/4 ts Pepper; 1/4 c Vegetable oil; 1 cn (10.75oz) condensed cream of chicken soup; undiluted; 1/2 c Chicken broth; Chopped fresh parsley; optional

A life of resolve comes with a price tag. You will be tested by the lure of the world. But you must turn a deaf ear to the crowd and live instead for the approbation of Christ. There will always be a cross before a crown, sacrifice before success, and reproach before a reward. The call of discipleship will cost you popularity, possessions, and position. But God will use your commitment. The grace of God will be multiplied in you if you cultivate a fixed resolution to live for the glory of God.

Steven Lawson

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables	Swiss		6	Servings

INGREDIENTS

6	lg	Boneless skinless chicken breast halves
6	sl	Fully cooked ham
6	sl	Swiss cheese
1/4	c	All-purpose flour
1/4	c	Grated Parmesan cheese
1/2	ts	Rubbed sage
1/4	ts	Paprika
1/4	ts	Pepper
1/4	c	Vegetable oil
1	cn	(10.75oz) condensed cream of chicken soup; undiluted
1/2	c	Chicken broth
		Chopped fresh parsley; optional

INSTRUCTIONS

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 a 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.
Recipe by: Taste of Home - February/March 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Feb 07, 1998

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