It was time for something new and different.
Something that would raise eyebrows at the dinner table.
Something like these chicken rolls. 🙂
Although they were a little more involved than my usual recipes – they went together pretty fast and had a definite “wow” factor!
Dagmar made the rolls on Saturday and refrigerated them overnight. On Sunday morning I rolled them in the seasoned flour, browned them, and put them in the crock pot with the soup mixture before we left for church.
By lunch they were perfectly done and delicious!
I had planned for one roll per person – but they were so filling that we had enough left-overs for another meal.
Although I cooked them in the crock pot – you could also bake them at 350 degrees for about 45 minutes.
Crock Pot Chicken Rolls
(original recipe from Taste of Home Slow Cooker Favorites)
6 boneless, skinless chicken breast halves
6 slices fully cooked ham
6 slice Swiss cheese (we used mozzarella chese)
1/4 cup flour
1/4 cup Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can condensed cream of chicken soup
1/2 cup chicken broth
Flatten chicken to 1/8 inch thickness. Place 1 slice of ham and cheese on each breast. Roll up and tuck in the ends; secure with a toothpick. (We needed multiple toothpicks to make them stay!)
Cover and refrigerate at least one hour. (I refrigerated them over night – and I think that at this point you could freeze them.)
Combine the flour, Parmesan cheese, sage, paprika, salt and pepper. Coat the chicken rolls on all sides.
Brown the bundles in the oil in a hot skillet. Transfer them to a 5 quart slow cooker. Combine the soup and the broth and pour over everything.
Cover and cook on low for 4-5 hours. Remove the toothpicks and serve with the gravy.
I’ve linked this post up with Tasty Tuesday over at Balancing Beauty and Bedlam.