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-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 large skillet, brown chicken in oil over medium-high
heat. Transfer to a 5 qt. slow cooker. Combine soup and broth; pour over
chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with
parsley if desired. Yield: 6 servings