STUFFED CHICKEN BREASTS

6 large boneless skinless chicken breast halves

6 slices fully cooked ham

6 slices Swiss cheese

¼ cup flour

¼ cup grated Parmesan cheese

½ tea. rubbed sage

¼ tea. paprika

¼ tea. pepper

¼ cup vegetable oil

1 can(10-3/4 oz.) condensed cream of chicken soup, undiluted

½ cup chicken broth

parsley, fresh, chopped, opt.

Flatten chicken to 1/8” thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour, In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4 to 5 hours. Remove toothpicks. Garnish with parsley if desired. Yield: 6 servings.