Ingredients

6 large boneless 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. freshly ground black pepper
1/4 C. vegetable oil
1 can condensed cream of chicken soup undiluted
1/2 C. chicken broth
Chopped fresh parsley optional

Cooking Instructions

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 crock pot. Combine soup and broth, pour over the chicken. Cover and cook on low for 4 to 5 hours. Remove toothpicks. Garnish with parsley if desired. Serve.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)