Stuffed Chicken Rolls

(Courtesy of Taste of Home)

Ingredients:
6 boneless skinless chicken breast halves (8 oz. each)
6 slices fully cooked ham
6 slices 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. canola oil
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 c. chicken broth
Chopped fresh parsley, optional

Directions:
Flatten chicken to 1/4 inch thickness; top with ham and cheese.  Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides.  In a large skillet, brown chicken in oil over medium-high heat. 

Transfer to a 5 quart slow cooker.  Combine soup and broth; pour over chicken.  Cover and cook on low for 4-5 hours or until chicken is tender.  Remove toothpicks.  Garnish with parsley if desired.

Freeze option: cool chicken mixture.  Freeze in freezer containers.  To use, partially thaw in refrigerator overnight.  Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165 degrees, stirring occasionally.