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Stuffed Chicken Rolls in Slow Cooker
We have been making this recipe for stuffed chicken rolls in the slow cooker for as long as I can remember. I found this recipe in a Taste of Home magazine many years ago, well over 25 years, and have been making it ever since. It’s one of those “go to” chicken recipes. Tenderized chicken breasts are stuffed with ham and cheese, then cooked in a delicious sauce. Stuffed Chicken Rolls in Slow Cooker is an easy and delicious version of Chicken Cordon Bleu.
Cordon Bleu is a French term that refers to a chicken or veal dish. In which a thin scallop of veal or chicken is topped with a thin slice of prosciutto or other ham and Gruyere or Swiss cheese and made into a meat scallop. The stacked meats and cheese are then breaded and sautéed until golden brown. This techinque can be used to make many different meat and cheese combinations. A meat scallop is a thin, boneless, round or oval shaped slice of meat or fish that is usually lightly breaded and quickly sautéed. Known as escalope in French. Meat scallops are used to make chicken or veal cordon bleu, as in this recipe.
Serve Stuffed Chicken Rolls with jasmine rice and your favorite steamed vegetable.
- 6 boneless, skinless chicken breasts halves
- 6 slices fully cooked ham
- 6 slices Swiss cheese
- 1/4 cup flour
- 1/4 cup Parmesan cheese
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon each paprika and pepper
- 1/4 cup vegetable oil
- 1 can condensed cream of chicken soup
- 1/2 cup chicken broth or white wine
- 3 tablespoons minced onion
- 1 clove garlic, minced
Use a neat mallet to pound chicken breast halves to 1/8-in. thickness. Top each half with one ham slice and one cheese slice. Roll up and tuck in ends; secure with toothpicks, if necessary.
In a shallow bowl, combine flour, cheese, sage, paprika and pepper; coat chicken on all sides.
In large skillet, brown the chicken in oil over medium high heat.
Transfer to a 5-quart slow cooker.
Combine soup, broth or wine, onion and garlic. Pour over chicken.
Cover and cook on low for 4 to 5 hours.
Remove toothpicks and serve with cooked rice.