Crock Pot Chicken Rolls

Chicken/HamHave you ever felt like you were in a rut in the kitchen?

Me, too.

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.

Enjoy!

I’ve linked this post up with Tasty Tuesday over at Balancing Beauty and Bedlam.

Bruno Burgers: Spamburgers Dressed Up

Spam Burgers

I grew up with Spam.

I actually kind of like Spam.  (Please don’t think too badly of me – my tastes have become slightly more refined as I’ve matured.)

One of my favorite Spam dishes is Spamburgers. They were always such a treat at home! Chopped Spam mixed with Velveeta cheese and toasted on a bun – what’s not to like?!

Soon after we were married, my husband was horrified when I mentioned my plan to make them. Spam was not in his vocabulary. (Hey – what can I say – I obviously married up! But I do like to remind him that his ancestors were the ones who brought the world Lutefisk – ‘nuf said!)

It took me awhile to figure out how to dress up this childhood favorite to appease even my wonderful yet “I’m not eating Spam” husband.

It was so simple – I don’t know why I didn’t think of it before! Chopped ham and cheddar cheese. Perfect!

We named them Bruno Burgers after Bruno’s deli on Busytown (my son’s favorite show at the time!)

Bruno Burgers
or Hot Ham and Cheese Sandwiches

Chop some ham in a food processor.
Chop an onion (or part of an onion) in the same food processor.
Add some cheddar cheese.
Add some ketchup and milk to bind them together.

That’s all! (It’s a very exact recipe – as you can tell!)

Open up some buns on a cookie sheet – or you can use bread.

Spread the bruno burger on the buns and bake at 400 degrees until they are bubbly and the cheese is melted.

Don’t want to run the oven- heat them in the microwave until the cheese melts.

These are a perfect way to use up some of that extra Easter ham. They are also great to feed a hungry youth group!

The ham mixture freezes well so it can be made ahead.

It’s still comfort food – just  little dressed up.