Tag: chicken rolls

Stuffed Chicken Rolls

This recipe is sooo delicious! It’s a little higher on the prep time but the slow cooker does all the cooking for you and you have a delicious meal ready for you at dinner time. The chicken is literally fall apart combined with ham and cheesy goodness and a yummy sauce! Pair it with a garden salad or pasta or rice and you have yourself a meal! We will definitely be making this recipe again!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 42 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 11-12 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Meat mallet
  • Measuring cups/spoons
  • Can opener
  • Knife
  • Tooth picks
  • Bowl
  • Large skillet
  • Slow cooker

Time: 42 min. prep + 4-5 hours cook time

Servings: 6

Calories/serving: ~ 525

I got this recipe from Taste of Home. You can find the original HERE.

Ingredients:

  • 6 boneless skinless chicken breast halves (227 grams each)
  • 6 slices fully cooked ham (I used deli honey 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
  • 1 can (284 ml) condensed cream of chicken soup, undiluted
  • 1/2 cup chicken broth
  • Chopped fresh parsley, optional

Directions:

  1. Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.
  2. 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.
  3. 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 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, stirring occasionally, until a thermometer inserted in chicken reads 165°.