4 boneless chicken breasts, cut in half
Swiss cheese
Boiled ham
1/4 c. flour
1/4 c. Parmesan cheese
1/4 tsp. sage
1/4 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
1/2 c. water

Beat chicken until thin. Place a piece of cheese and a piece of boiled ham on breast. Roll the breast and hold together with toothpicks.

Mix flour, Parmesan cheese, salt, pepper and sage together. Roll each piece of chicken in this mixture. Chill in refrigerator for 1 hour.

After chilling roll chicken in mixture again. Place in skillet and brown in a small amount of oil. Mix soup and water together. Place chicken in crock pot after browning. Pour soup mixture over chicken. Cook for 5 hours on low.