Chicken Breasts Saltimbocca - cooking recipe

Ingredients

6 boneless skinless chicken breast halves
6 small ham slices
6 slices small swiss cheese
1/4 cup all-purpose flour
1/4 cup parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon dried sage, ground
1/4 teaspoon pepper
1/3 cup vegetable oil
1 (10 1/2 ounce) can condensed cream of chicken soup
1/2 cup dry white wine
1/4 cup cornstarch
1/4 cup water
to taste rice, Cooked

Preparation

Pound chicken breast halves until thin between two sheets of waxed paper or foil.
Place a slice of ham and cheese on each chicken piece. Roll up and tuck ends in; secure with small skewers or wooden picks.
Combine flour, Parmesan cheese, salt, sage and pepper in a shallow bowl.
Coat chicken rolls in flour mixture. Refrigerate chicken at least 1 hour.
In a large skillet, heat oil over medium heat. Add chicken rolls and cook, turning, until browned on all sides.
Place browned chicken in a slow cooker.
Combine soup and wine and pour over chicken rolls.
Cover and cook on LOW 4 to 5 hours or until chicken is tender.
Turn control to HIGH.
In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker.
Cover and cook on HIGH 10 minutes.
Serve with hot rice.