Stuffed Chicken Rolls Recipe
Is easy, delicious, and beautiful!
Serve With: rice
- Kenchic boneless chicken breast
- 6 slices fully cooked beef bacon
- 6 slices Swiss cheese
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 cup oil
- 1 can condensed cream of chicken soup, undiluted
- 1/2 cup chicken broth
- Chopped fresh parsley, optional
- Flatten chicken to 1/4-inch thickness; top with beef bacon and cheese. Roll up and tuck in ends; secure with toothpicks.
- In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.
- Transfer to a slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.
- Serve warm/hot with rice
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