1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (232g) Recipe makes 6 servings The following items or measurements are not included below: 6 slices cooked ham
Calories 399
Calories from Fat 202		(50%)
Amount Per Serving		%DV
	Total Fat 22.5g	34%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.1g
Cholesterol 101mg		33%
Sodium 761mg		31%
Potassium 381mg		10%
Total Carbohydrate 9.4g		3%
	Dietary Fiber 0.3g	1%
	Sugars 0.8g
Protein 38.5g		77%
detailed view... how is this calculated?

Menus using this recipe:

April 12-18

LouLouPEI

Crock Pot Stuffed Chicken Rolls

Recipe #21771 | 4¼ hours | 10 min prep | add private note

⁽¹¹²⁾ RATE IT NOW Print Recipe

By: MizzNezz
Mar 6, 2002

I do these in the crock pot mostly, but sometimes I do them covered on the stove top, and both ways they come out moist and juicy. Stove top takes only 25 minutes simmering. The sauce is so good!

SERVES 6 (change servings and units)

Ingredients

6 boneless skinless chicken breast halves
6 slices cooked ham
6 slices swiss cheese
1/4 cup flour
1/4 cup parmesan cheese
1 teaspoon sage
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 (10 ounce) can cream of chicken soup
1/2 cup chicken broth

Directions

1
Flatten chicken.
2
Put ham and cheese on each slice.
3
Roll up and secure with toothpick.
4
Combine, flour, parmesan cheese, sage, paprika, salt and pepper.
5
Coat chicken, chill for 1 hour.
6
Heat oil and brown chicken rolls.
7
Put in crock pot.
8
Mix soup and broth, pour over chicken.
9
Cover and cook on low for 4 hours.

Questions about this recipe?

Featured Reviews for This Recipe

From: pedspeech

On Oct 6, 2009

These had a good flavor but for the time it took rolling them up and working with it, it didn't seem exceptional. Usually when I do something in the crockpot I am looking for quick and easy, and this doesn't fit that for me.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: moramor

On Oct 5, 2009

I wish I could give this a higher review, but we were disappointed after so many superior reviews. My husband and I gave it a 3 and my daughter a 4. We ate it on plain steamed white rice to hopefully counteract the saltiness. I followed the recipe to a T except that I left out the salt, based on other reviews. And guess what, it was still so salty that I can still taste the salt in my mouth right now. I even used home-made chicken broth which had no salt in it. I doubled the amount of rolls that I made and browned so that I could do some tonight in the sauce, and freeze some for later. I will say that the rolls are just beautiful (if a bit tricky to roll & toothpick) when they are lightly browned. I think that when I do make the ones that I put in the freezer, I will make a creamy white wine sauce without the cream of chicken soup, and this should result in a better dinner for me. I know that I haven't seen many people say this, but for me, you could still really tell that the dish was made with cream of chicken soup. If you aren't a fan of dishes with cream of soup dishes, you may want to make a different sauce, because the rolls really are very nice, and pretty too. For that reason, I'm rating it a 4 instead of a 3. If I come up with a nice sauce alternative, I'll add to my post.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: BigSis

On Apr 7, 2002

Excellent!! This is great! My husband loved it. Follow directions as she wrote them and you will NOT be dissapointed.

16 people found this review helpful

Was this review helpful to you? YES | NO

From: JerriLea

On Apr 24, 2002

I made these for a small dinner party, and everyone (including me!) was just amazed!! This is such a simple recipe, it is so easy, but the results are fabulous!!! I wouldn't change a thing---they couldn't be better!! THANK YOU for this recipe!

15 people found this review helpful

Was this review helpful to you? YES | NO

Read all 114 reviews