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.