Stuffed Chicken Rolls
I took this from the Taste of Home magazine. It was a winning recipe. This is a shortened version. I have served this several times, and it is good.

6 large boneless breasts
6 slices cooked ham
6 slices Swiss cheese
1/4 c. flour
1/4 c. Parmasan cheese
1/2 tsp. sage
1/4 tsp. paprika
1/4 tsp. pepper
1/4 c. oil
1 can cream of chicken soup
1/4 c. broth

Flatten chicken breasts. Place a slice of ham and a slice of cheese on each breats and roll up jelly-roll fashion. Secure with toothpicks. Roll in seasoned flour mixture and brown in the 1/4 c. oil. Place in a slow cooker with the soup and broth mixture poured over the top. Cook 4 - 5 hours in the slow cooker.