Stuffed Chicken Rolls By Mill River Farm 

Ingredients:   
6 large boneless skinless chicken breast halves
6 sliced Swiss cheese
1/4 cup grated Parmesan cheese 
1/4 tsp paprika 
1/4 cup vegetable oil 
1/2 cup chicken broth 
6 sliced fully cooked ham
1/4 cup all-purpose flour
1/2 tsp rubbed sage 
1/4 tsp pepper 
1 can (10-3/4 oz) condensed cream of chicken soup, 
chopped fresh parsley (optional) 

Preparation:   
Flatten chicken to 1/8 in thickness. 

Place ham and cheese on each breast. Roll up and tuck ends; secure with a toothpick. 

Combine the flour, Parmesean cheese, sage, paprika, and pepper; coat chicken on all sides. 

Cover and refrigerate for an hour. 

In large skillet, brown chicken in oil over medium-high heat. 

Transfer to a 5 quart slow cooker. 

Combine soup and broth; pour over the chicken. 

Cover and cook on low for 4 to 5 hours. 

Remove toothpicks. Garnish with parsley if desired