6 large boneless/skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan Cheese
1/2 tsp. rubbed sage
1/4 tsp. pepper
1/4 tsp. paprika
1/4 cup vegetable oil
1 can cream of chicken soup
1/2 cup chicken broth
chopped fresh parsley (optional)

Flatten chicken to 1/8-inch thickness. Place ham and cheese on each breast. Roll up and tuck in ends: Secure with a toothpick. Combine the flour, Parmesan cheese, sage, paprika, and pepper. Coat chicken on all sides. Cover and refrigerate for 1 hour.

In large skillet, brown chicken in oil over medium heat. Transfer to a 5-quart slow cooker. Combine soup and broth, pour over chicken. Cover and cook on low 4-5 hours. Remove toothpicks. Garnish with parsley if desired.

Submitted by: Phyllis Chittum