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Savory Stuffed Chicken Rolls
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Stuffed Chicken
6 boneless chicken breast halves 6 thin slices ham 6 thin slices Swiss cheese or other 1/4 to 1/2 cup flour 8 ounces sliced mushrooms 3/4 cup chicken broth 1/4 cup dry white wine 1/4 teaspoon dried rosemary, crushed 1/4 cup grated Parmesan cheese 2 teaspoons cornstarch 1 tablespoon water 1 teaspoon Gravy Magic or other browning sauce salt and pepper, to taste
Place chicken breasts between sheets of wax paper or plastic wrap; pound to flatten. On each chicken breast, place a slice of ham and a slice of cheese; roll up and secure with toothpicks. Dredge the chicken rolls in flour. Place mushrooms in slow cooker then top with chicken rolls. Combine chicken broth, wine, and rosemary; pour over chicken. Sprinkle with the Parmesan cheese. Cover and cook on LOW for 6 hours. Remove chicken to warm platter. Combine cornstarch, water, and gravy browning sauce; stir into chicken cooking juices and stir until thickened. Add salt and pepper to taste; pour sauce over chicken rolls. Serves 6.
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