Stuffed Chicken Rolls - cooking recipe

Ingredients

6 large, boneless and skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 c. all-purpose flour
1/4 c. grated Parmesan cheese
1/2 tsp. rubbed sage
1/4 tsp. paprika
1/4 tsp. pepper
1/4 c. vegetable oil
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1/2 c. chicken broth
chopped fresh parsley (optional)

Preparation

Flatten chicken to 1/8-inch 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-quart slow cooker. Combine soup and broth. Pour over chicken. Cover and cook on low for 4 to 5 hours. Remove toothpicks. Garnish with parsley, if desired. Yield: 6 servings.