Average Rating: 4.5625TOTAL TIME: Prep: 10 min. Cook: 50 min.
YIELD: 6 servings.Ingredients
- 6 boneless skinless chicken breast halves (4 ounces each)
- 3 thin slices fully cooked ham, halved
- 3 slices Swiss cheese, halved
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1 large egg
- 2 tablespoons milk
- 3/4 cup dry bread crumbs
- 3 tablespoons butter
- 1 cup chicken broth
- 2 tablespoons dried parsley flakes
- Hot cooked rice
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup sour cream
Instructions
- 1. Flatten chicken breast to 1/4-in. thickness; layer each with one piece of ham and one piece of cheese. Roll up each jelly-roll style, starting with a short side; secure with toothpicks.
- 2. In a shallow bowl, combine the flour, salt and paprika. In another bowl, beat egg and milk. Place bread crumbs in a third bowl. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs.
- 3. In a skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 40-50 minutes or until a thermometer reads 170°.
- 4. Remove toothpicks. Place rice on a serving platter; top with chicken and keep warm. Combine soup and sour cream; heat through but do not boil. Serve with chicken and rice.
Nutrition Facts
1 each: 316 calories, 18g fat (10g saturated fat), 93mg cholesterol, 1005mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 14g protein.
