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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 6 |
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White wine dresses up cream of chicken soup to make a lovely sauce for chicken, ham and Swiss cheese roll-ups. The tried-and-true recipe comes from my mother. Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
6 thin slices deli ham |
6 slices swiss cheese |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup grated parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons canola oil |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup dry white wine or chicken broth |
hot cooked rice |
Directions:
1. Flatten chicken to 1/4-in. thickness. Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpicks. In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour.
2. In a large skillet, brown roll-ups in oil on all sides; transfer to a 3-qt. slow cooker. Combine the soup and wine or broth; pour over chicken.
3. Cover and cook on low for 4-5 hours or until meat is longer pink. Remove roll-ups and stir sauce. Discard toothpicks. Serve with rice. Yield: 6 servings.
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