[Talon]

Stuffed Chicken Rolls

6 boneless skinless chicken breast halves
6 slices of fully cooked ham
6 slices of 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. pepper
1/4 c. vegetable oil
1 can of condensed cream of chicken soup, undiluted
1/2 c. chicken broth
Chopped fresh parsley (optional)

Flatten chicken to 1/8-in. thickness.
Place 1 slice of ham and cheese on each breast.
Roll up and tuck in ends; secure w/a toothpick.
Combine the flour, Parmesan cheese, sage, paprika and pepper; coat
chicken on all sides.
Cover and refrigerate for 1 hour.

Then in a large skillet, brown chicken in oil over med/high heat.
Transfer to a 5qt. slow cooker. Combine soup and broth; pour over
chicken.
Cover and cook on low for 4-5 hours.
Remove toothpicks.
Garnish w/parsley
Can be srved over rice or pasta, if desired.

Serves 6