Ingredients:

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 6 thin slices deli ham
  • 6 slices Swiss cheese
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup dry white wine or chicken broth
  • Hot cooked rice

Method:

  • Flatten chicken to 1/4-in. thickness.
  • Top each piece with a slice of ham and cheese.
  • Roll up tightly; secure with toothpicks.
  • In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour.
  • In a large skillet, brown roll-ups in oil on all sides; transfer to a 3-qt. slow cooker. Combine the soup and wine or broth; pour over chicken.
  • Cover and cook on low for 4-5 hours or until meat is longer pink. Remove roll-ups and stir sauce.
  • Discard toothpicks.
  • Serve with rice.
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