6 slices cooked
ham
6 slices Swiss
cheese
¼ cup
all-purpose flour
¼ cup fresh
grated Parmesan cheese
½ teaspoon
rubbed sage
½ teaspoon
paprika
½ teaspoon salt
½ teaspoon fresh
ground pepper
½ teaspoons
thyme
3 tablespoons
vegetable oil
1 10-ounce can cream
of chicken soup, undiluted
1 cup chicken
broth
2 tablespoons
fresh parsley, chopped
Preheat oven
to 325-degrees. Place chicken breasts between 2 sheets plastic wrap and flatten
to 1/8-inch thickness. Place 1 piece ham
and 1 piece cheese on each breast. Roll up, tuck in ends and secure with
toothpicks. Combine flour, Parmesan cheese, sage, paprika, salt, pepper and
thyme. Dredge to coat chicken on all
sides. Cover and refrigerate for 1
hour. In a large skillet, brown chicken
rolls in oil over medium-high heat.
Transfer to a 13 x 9 x 2-inch baking dish. In a small bowl, combine soup
and broth. Pour over chicken. Cover a bake for l hour. Uncover and bake until chicken is well done
or juices run clear. Remove toothpicks.
Garnish with fresh chopped parsley.
Yield: 6 servings.
Carolyn Gass Hardimon, M. S. Home Economist