- 6 large chicken whites
- 6 slices cooked ham
- 6 slices Swiss cheese
- 1/4 cup [35 g ] all-purpose flour
- 1/4 cup [60 g] grated Parmesan cheese
- 1/2 teaspoon [2.5 mL] rubbed sage
- 1/4 teaspoon [1 mL] paprika
- 1/4 teaspoon [1 mL] pepper
- 1/4 cup [60 mL] vegetable oil
- 1 [10-ounce / 284- mL] can condensed cream of chicken soup
- 1/2 cup [125 mL] chicken broth
- Freshly chopped fresh parsley, to garnish [optional]
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- Flatten chicken whites to 1/8-inch [3-mm] thickness.
- Top each with a slice of ham, then with a slice of Swiss cheese.
- Roll-up, tuck in ends and secure with a toothpicks.
- Into a bowl, mix together flour, grated Parmesan cheese, rubbed sage, paprika and pepper.
- Coat chicken roll on all sides with mixture; transfer onto a plate.
- Cover and refrigerate for 1 hour.
- Then heat oil into a large skillet; brown chicken rolls on all sides in hot oil over medium-high heat.
- Transfer to a 5-quart [5-L] slow cooker.
- Mix together condensed cream of chicken soup and chicken broth; pour over chicken rolls.
- Cover and cook on 'LOW' for 4 to 5 hours.
- Remove toothpicks and serve, garnish with freshly chopped parsley if desired
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