Ingredients:
- 6 boneless skinless chicken breast halves
- 6 slices fully cooked ham
- 6 slices Swiss cheese
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried leaf thyme
- 1/4 tsp paprika
- 1/4 tsp pepper
- 3 tablespoons vegetable oil
- 1 can condensed cream of chicken soup, undiluted, or cream of chicken with herbs
- 1/2 cup chicken broth
- Chopped fresh parsley, optional
Preparation:
Put each chicken breast between pieces of plastic wrap. Pound gently and flatten chicken evenly to about 1/8-inch thickness. Place 1 slice each of the ham and cheese on each breast. Roll up chicken; tuck in ends and secure with toothpicks. Combine the flour, Parmesan cheese, thyme, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour. In a large skillet, quickly brown chicken on all sides in hot oil over medium low heat. Transfer to a 5 quart slow cooker. Combine soup and the chicken broth; pour over the chicken. Cover and cook on LOW for about 5 hours, until cooked through. Remove toothpicks. Garnish with parsley if desired.Yield: 6 servings.
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