6 large boneless skinless chicken breas halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 C. flour
1/4 C. grated Parmesan cheese
1/2 t. rubbed sage
1/4 t. paprika
1/4 t. pepper
1/4 C. oil
1 can cream of chicken soup
1/2 C. chicken broth
Flatten chicken to 1/8" thickness. Place ham and cheese on each breast. Roll
up and tuck in ends. Secure with a toothpick. Combine flour, Parmesan cheese,
sage, paprika and pepper. Coat chicken on all sides. Cover and refrigerate 1
hour. Brown chicken in oil in skillet. Transfer to crockpot. Pour over
chikcne. Cover. Cook on low 4-5 hours. Remove toothpicks and serve.
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