Ingredients
6 boneless skinless chicken breast halves (4 ounces each)6 thin slices deli ham6 slices Swiss cheese1/4 cup all-purpose flour1/4 cup grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons canola oil1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup dry white wine or chicken brothHot cooked rice
Preparation
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.
