Stuffed Chicken Rolls

Method

1. Start by flattening chicken breasts: Place each piece between two sheets of storage wrap and use a meat mallet to pound to 1/4-inch thickness. Lay a slice of ham and a slice of Swiss cheese on top of each piece of chicken, then roll up tightly, tucking in the ends to seal. Secure each roll with toothpicks. Editor’s Tip: Tuck the ends of the ham and cheese inside the chicken as you roll, it’ll help everything stay neatly in place.
2. Combine the flour, Parmesan cheese, sage, paprika and pepper in a shallow bowl. Roll each chicken bundle in the flour mixture, coating all sides.
3. Heat the canola oil in a large skillet over medium-high heat. Add the chicken rolls and brown on all sides. Then, transfer them to a 5-quart slow cooker. Editor’s Tip: Don’t skip this step! Searing locks in the juices and creates a golden crust that makes each bite more flavorful.
4. Whisk together the condensed soup and chicken broth until smooth. Pour the mixture over the chicken rolls. Cover and cook on low for four to five hours until the chicken is tender and cooked through. Before serving, remove the toothpicks and garnish with chopped parsley if desired. Editor’s Tip: The chicken is done when it reaches an internal temperature of 165°F.