Stuffed Chicken Rolls

I got this recipe from my friend Kristi. It's very filling and really good.

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 (10 3/4 oz.) condensed cream of chicken soup, undiluted

1/2 cup chicken broth

chopped fresh parsley, optional

Flatten chicken to 1/8 in 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 1 hour.

In a large skillet, brown chicken in oil over medium-high heat. Transfer to 5-qt. slow cooker. Combine soup and broth; pour over chicken.

Cover and cook on low for 4-5 hours. Remove toothpicks and garnish with parsley if desired.