6 boneless skinless chicken breast halves (4 ounces each)
6 thin slices deli ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup dry white wine or chicken broth
Hot cooked rice
Flatten chicken to 1/4-in. thickness.
Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpicks.
In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour.
In a large skillet, brown roll-ups in oil on all sides; transfer to a 3-qt. slow cooker. Combine the soup and wine or broth; pour over chicken.
Cover and cook on low for 4-5 hours or until meat is longer pink. Remove roll-ups and stir sauce. Discard toothpicks. Serve with rice. Yield: 6 servings.