Stuffed Chicken Rolls

Recipe By: Taste of Home
Serving Size: 6

• 6 large chicken breast halves, boneless
• 6 slices ham, fully cooked
• 6 slices swiss cheese
• 1/4 Cup flour
• 1/4 Cup Parmesan Cheese,Grated
• 1/2 Teaspoon sage, rubbed
• 1/4 Teaspoon paprika
• 1/4 Cup oil
• 1 can cream of chicken soup
• 1/2 Cup chicken broth

Flatten chicken to 1/8-inch thickness. Place ham and cheese on each breast. Rollup 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 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.