Ingredients

The following ingredients have 4 Servings
  • 3 lbs. boneless skinless chicken breast halves ((about 4 medium boneless chicken breast halves))
  • 1 tablespoon Lawrey's seasoned salt
  • 1 teaspoon ground black pepper
  • 4 slices deli ham
  • 8 slices Swiss cheese (divided)
  • 2 cans cream of chicken soup
  • 3/4 cup milk
  • 2 cups cooked long-grain white rice

Instruction

  • Using a meat mallet pound the chicken breasts until very thin (small chicken breasts work best for this).
  • Season both sides of each chicken breast with the Lawrey's seasoned salt and ground pepper.
  • Make the chicken rolls by laying one slice of ham on top of the chicken fillet and topping the ham with a slice of Swiss cheese. Roll the chicken up from the narrowest end to encase the ham and cheese within the chicken breast. Use one or two wooden toothpicks to secure the stuffed chicken roll.
  • Place the stuffed chicken rolls into the bottom of a 6-quart crock pot in a single layer.
  • In a bowl or a 4 cup spouted measuring cup mix the cream of chicken soup, milk and a 1/2 teaspoon of ground black pepper.
  • Pour the soup mixture over the chicken rolls.
  • Place the lid on the crock pot and cook on high for 3 to 4 hours or low 5 to 6 hours. 
  • Right before serving lay a slice of Swiss cheese over each chicken roll and recover the crock pot. Heat until cheese is melted. Before serving remove the toothpicks from each chicken roll!
  • Serve over a bed of cooked white rice.
  • Makes 4 servings.