Stuffed chicken rolls Name: Jennifer Miller Base: Andrews AFB Recipe: INGREDIENTS Nutrition SERVINGS 6 UNITS US 6 boneless skinless chicken breast halves 6 slices cooked ham 6 slices swiss cheese 1⁄4 cup flour 1⁄4 cup parmesan cheese 1 teaspoon sage 1⁄2 teaspoon paprika 1⁄2 teaspoon salt 1⁄2 teaspoon pepper 1⁄4 cup vegetable oil 1 (10 ounce) can cream of chicken soup 1⁄2 cup chicken broth DIRECTIONS Flatten chicken. Put ham and cheese on each slice. Roll up and secure with toothpick. Combine, flour, parmesan cheese, sage, paprika, salt and pepper. Coat chicken, chill for 1 hour. Heat oil and brown chicken rolls. Put in crock pot. Mix soup and broth, pour over chicken. Cover and cook on low for 4 hours.