Ingrediants:
6 large boneless, skinless chicken breasts halved
1/4 teaspoon paprika
6 slices rindless bacon
1/4 teaspoon pepper
6 slices swiss cheese
1/4 cup vegetable oil
1/4 cup plain flour
1 can condensed cream of chicken soup, undiluted
1/4 cup grated parmesan cheese
1/2 cup chicken stock
1/2 teaspoon rubbed sage
Directions:
1.Flatten chicken to ⅛-inch thickness.
2.Place ham and cheese on each breast.
3.Roll up and tuck in ends; secure with a toothpick.
4.Combine the flour, parmesan cheese, sage, paprika and pepper; coat chicken on all sides.
5.Cover and refrigerate for 1 hour.
6.In large skillet, brown chicken in oil over medium-high heat.
7.Transfer to slow cooker.
8.Combine soup and broth; pour over chicken.
9.Cover and cook on low for 4-5 hours.
10.Remove toothpicks.
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