| 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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