Stuffed Chicken Rolls 6 large boneless skinless chicken breast halves 6 slices fully cooked ham 6 slices Swiss cheese 1/4 C. flour 1/4 C. grated Parmesan cheese 1/2 t. rubbed sage 1/4 t. paprika 1/4 t. pepper 1/4 C. oil 1 can cream of chicken soup 1/2 C. chicken broth Flatten chicken to 1/8" thickness. Place ham and cheese on each breast. Roll up and tuck in ends. Secure with a toothpick. Combine flour, Parmesan cheese, sage, paprika and pepper. Coat chicken on all sides. Cover and refrigerate 1 hour. Brown chicken in oil in skillet. Transfer to crockpot. Pour over chicken. Cover. Cook on low 4-5 hours. Remove toothpicks and serve.     Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page