Recipe

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• 6 boneless skinless chicken breast halves
• 6 slices cooked ham
• 6 slices swiss cheese
• 1/4 cup flour
• 1/4 cup parmesan cheese, grated
• 1/2 tsp rubbed sage
• 1/4 tsp paprika
• 1/4 tsp pepper
• 1/4 cup vegetable oil
• 1 (10 3/4 oz) can cream of chicken soup
• 1/2 cup chicken broth

• 1 Flatten chicken to 1/8 inch thickness.
• 2 Place ham and cheese on each breast.
• 3 Roll up and tuck in ends; secure with a toothpick.
• 4 Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides.
• 5 Cover and refrigerate for 1 hour.
• 6 In a large skillet, brown chicken in oil over medium-high heat.
• 7 Transfer to a 5 quart slow cooker.
• 8 Combine soup and broth; pour over chicken.
• 9 Cover and cook on low for 4-5 hours.
• 10 Remove toothpicks.