Fix-It and Forget-It Pink Cookbook (92 page)

Lois M. Martin

Lititz, PA

Renee Shirk

Mount Joy, PA

6 large boneless, skinless chicken breast halves

6 slices fully cooked ham

6 slices Swiss cheese

¼ cup flour

¼ cup grated Parmesan cheese

½ tsp. rubbed sage

¼ tsp. paprika

¼ tsp. pepper

¼ cup oil

10¾-oz. can cream of chicken soup

½ cup chicken broth

1. Flatten chicken to
   ¹
   /
   ₈
   -inch thickness. Place ham and cheese slices on each breast. Roll up and tuck in ends. Secure with toothpick.
   
2. Combine flour, Parmesan cheese, sage, paprika, and pepper. Coat chicken on all sides. Cover and refrigerate for 1 hour.
   
3. Brown chicken in oil in skillet. Transfer to slow cooker.
   
4. Combine soup and broth. Pour over chicken.
   
5. Cover. Cook on Low 4-5 hours.
   
6. Remove toothpicks.
   

Garnish with chopped fresh
parsley
.

Cindy Krestynick

Glen Lyon, PA

1 tsp. dried oregano

½ tsp. seasoned salt

¼ tsp. pepper

2 lbs. chicken breast halves, skinned and rinsed

2 Tbsp. butter,
or
margarine

¼ cup water

3 Tbsp. lemon juice

2 garlic cloves, minced

1 tsp. chicken bouillon granules

1 tsp. minced fresh parsley

1. Combine oregano, salt, and pepper. Rub all of mixture into chicken. Brown chicken in butter or margarine in skillet. Transfer to slow cooker.
   
2. Place water, lemon juice, garlic, and bouillon cubes in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken.
   
3. Cover. Cook on High 2-2½ hours, or on Low 4-5 hours.
   
4. Add parsley and baste chicken. Cover. Cook on High 15-30 minutes, until chicken is tender.
   

Carolyn W. Carmichael

Berkeley Heights, NJ

1 lemon

1 whole roasting chicken, rinsed

½ cup orange juice

½ cup honey

1. Pierce lemon with fork. Place in chicken cavity. Place chicken in slow cooker.
   
2. Combine orange juice and honey. Pour over chicken.
   
3. Cover. Cook on Low 8 hours. Remove lemon and squeeze over chicken.
   
4. Carve chicken and serve.
   

Melanie Thrower

McPherson, KS

3 whole chicken breasts, split and deboned

6 pieces thinly sliced ham

6 slices Swiss cheese

salt to taste

pepper to taste

6 slices bacon

¼ cup water

1 tsp. chicken bouillon granules

½ cup white cooking wine

1 tsp. cornstarch

¼ cup cold water

1. Flatten chicken to
   ¹
   /
   ₈
   - to ¼-inch thickness. Place a slice of ham and a slice of cheese on top of each flattened breast. Sprinkle with salt and pepper. Roll up and wrap with strip of bacon. Secure with toothpick. Place in slow cooker.
   
2. Combine ¼ cup water, granules, and wine. Pour into slow cooker.
   
3. Cover. Cook on High 4 hours.
   
4. Combine cornstarch and ¼ cup cold water. Add to slow cooker. Cook until sauce thickens.
   

Nanci Keatley

Salem, OR

Janice Yoskovich

Carmichaels, PA

2 eggs, beaten

1½ cups milk

2 Tbsp. butter, melted

½ cup chopped celery

¼ cup diced onion

10 slices bread, cubed

12 thin slices deli ham, rolled up

2 cups grated Swiss cheese

2½ cups cubed cooked chicken

10¾-oz. can cream of chicken soup

½ cup milk

1. Combine eggs and milk. Add butter, celery, and onion. Stir in bread cubes. Place half of mixture in greased slow cooker. Top with half the ham, cheese, and chicken.
   
2. Combine soup and milk. Pour half over chicken. Repeat layers.
   
3. Cover. Cook on Low 4-5 hours.
   

Marcy Engle

Harrisonburg, VA

2 lbs. chicken pieces

¼ cup flour

1 cup ketchup

2 cups water

¹
/
₃
cup Worcestershire sauce

1 tsp. chili powder

½ tsp. salt

½ tsp. pepper

2 drops Tabasco sauce

¼ tsp. garlic salt

¼ tsp. onion salt

1. Dust chicken with flour. Transfer to slow cooker.
   
2. Combine remaining ingredients. Pour over chicken.
   
3. Cover. Cook on Low 5 hours.