Ingredients:

• 6 boneless skinless chicken breast halves (4 ounces each)
• 6 thin slices deli ham
• 6 slices Swiss cheese
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup dry white wine or chicken broth
• Hot cooked rice

Method:

• 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.