6 large Boneless Skinless Chicken Breast Halves
6 slices fully cooked ham (you can substitute bacon ifyou wish)
6 slices swiss cheese
1/4 cup Plain Flour
1/4 cup Parmesan Cheese
1/2 tsp sage (dried herb)
1/4 tsp paprika
1/4 tsp pepper
2 cans cream of chicken soup
1 cup chicken broth
tooth picks or skewers
1.Combine: Flour, Parmesan cheese, Sage, Paprika and Pepper in a bowl.
2.Flatten Chicken to 1/8 inch thickness
3.Place ham and cheese on inside part of chicken. Roll up tightly and tuck in the end. Secure it with toothpicks (you don't want the cheesy goodness to ooze out!).
4. place chicken roll-ups in the bowl and coat them completely with the flour mixture. Pat it on to make sure it sticks all over.
5. Cover and refridgerate for an hour
6. Heat oil in a pan and and brown the chicken on all sides.. do not cook it all the way (get a nice crisp coat on the outside ... it will help it hold together while it cooks)
7. Transfer to slow-cooker.
8. Mix chicken soup and broth together and pour over the chicken. Cover and cook on low for 4-5 hours.
Remove toothpicks and garnish with parsely if desired.
Serve with steamed rice.