- 6
Ingredients
- 6 boneless skinless chicken breast halves
- 6 small slices ham
- 6 small slices Swiss cheese
- 1/4 C all-purpose flour
- 1/4 C grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp ground dired sage
- 1/4 tsp pepper
- 1/3 C vegetable oil
- 1 , 10 1/2 oz can condensed cream of chicken soup
- 1/2 C dry white wine
- 1/4 C cornstarch
- 1/4 C water
- Cooked rice
Preparation
Step 1
Pound chicken breast halves until thin between two sheets of waxed paper or foil. Place a slice of ham and cheese on each piece. Roll up and tuck ends in; secure with small skewers or wooden picks. Combine flour, Parmesan cheese, salt, sage and pepper in a shallow bowl. Coat chicken rolls in flour mixture. Refrigerate chicken at least 1 hour.
In a large skillet, heat oil over medium heat. Add chicken rolls and cook, turning, until browned on all sides. Place browned chicken in a slow cooker. Combine soup and wine and pour over chicken rolls. Cover and cook on lOW 4 to 5 hours or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker. Cover and cook on HIGH 10 minutes. Ser with hot rice.