Stuffed Chicken Rolls

This moist chicken & ham recipe makes for a tasty dinner.

Yield: 5 servings


  • 5 boneless, skineless chicken breasts, 1/2 lb. each
  • 1/2 lb. sliced ham
  • 1 lb. sliced provolone cheese
  • 1/4 cup flour
  • 1/2 cup grated parmesan, divided
  • 1/2 tsp sage
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 1 can (10 3/4 oz.) condensed cream of chicken soup
  • 1/2 cup chicken broth
  • Oil for frying


  1. Flatten the ckicken breasts.  On each breast, lay out some ham and provolone.  Roll it up and tie with string.
  2. In a mixing bowl, combine the flour, 1/4 cup parmesan, sage, paprika, and pepper.
  3. Heat the oil in a cast iron pan.  Pan fry the chicken on all sides, two at a time, and then place in a greased casserole dish.
  4. Combine the soup with the chicken broth.  Pour around the chicken.  Cover and bake at 375°F for 60 minutes.  When done cooking, top with reserved parmesan cheese.
  5. Serve hot right out of the oven.

Adapted from Taste of Home.