| | Directions | | Flatten chicken to 1/8". Put one chicken breast at a time between two pieces of waxed paper or in a plastic bag and bang with bottom of heavy pot, meat hammer, or rolling pin. Place a slice of ham and Swiss cheese on each breast. Roll up and tuck in ends. Secure with a toothpick. Combine flour, Parmesan cheese, sage, paprika and pepper. Coat chicken on all sides with flour mixture. Cover and refrigerate for 1 hour. In large skillet, brown chicken in oil over medium-high heat. Transfer to slow cooker. Combine soup and broth. Pour over chicken. Cover and cook on low for 4 or 5 hours. Remove toothpicks and garnish with parsley before serving. |
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| Ingredients | | - |  | 6 boneless skinless chicken breast halves (large) |
| - | | 6 slices fully cooked ham |
| - | | 6 slices swiss cheese |
| - | | 1/4 cup flour |
| - | | 1/4 cup grated Parmesan cheese |
| - | | 1/2 teaspoon sage |
| - | | 1/4 teaspoon paprika |
| - | | 1/4 teaspoon black pepper |
| - | | 1/4 cup Oil |
| - | | 1 can cream of chicken soup |
| - | | 1/2 cup Chicken Broth |
| - | | Chopped fresh parsley, optional |
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