4 slices cooked ham
4 slices Swiss cheese
1/4 cup flour
1/4 cup grated parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup oil
1 can cream of chicken soup, condensed
1/2 cup chicken broth
Flatten chicken to 1/8" thickness. Place ham and cheese on chicken, roll up and secure with a toothpick. Combine flour, cheese, sage, paprika and pepper, coat chicken roll all around. Refrigerate for 1 hour. Brown chicken in oil over medium heat. Drain and remove toothpicks. Transfer to a crockpot, combine soup and broth pour over rolls. Cover and cook on low for 4-5 hours. Serve over rice.
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