Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Boneless skinless chicken breast halves |
| 6 slices | Fully cooked ham |
| 6 slices | Swiss cheese |
| ¼ cup | All-purpose flour |
| ¼ cup | Grated Parmesan cheese |
| ½ teaspoon | Rubbed sage |
| ¼ teaspoon | Paprika |
| ¼ teaspoon | Pepper |
| ¼ cup | Vegetable oil |
| 1 can | (10.75oz) condensed cream of chicken soup; undiluted |
| ½ cup | Chicken broth |
| \N \N | Chopped fresh parsley; optional |
Flatten chicken to ⅛-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 a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on LOW for 4-5 hours. Remove toothpicks.
Garnish with parsley if desired.
Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Feb 07, 1998