Stuffed Chicken Rolls


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 paprika
1/4 tsp pepper
1/4 cup vegetable oil
1 can condensed cream of chicken soup, undiluted
1/2 cup chicken broth
chopped fresh parsley, optional


Flatten chicken to 1/8″ 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 the chicken. Cover and cook on Low for 4-5 hours. Remove toothpicks. Garnish with parsley if desired.