Chicken Breasts, Saltimboca Style

6 Boneless Skinless chicken breast halves
6 small slices ham
6 small slices Swiss cheese
1/4 cup all purpose flour
1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp ground dried sage
1/4 tsp pepper
1/3 cup vegetable oil
1 (10.5 oz) can condensed cream of chicken soup
1/2 cup dry white wine
1/4 cup cornstarch
1/4 cup water
Cooked Rice

Pound chicken breast halves until thin. Place a slice of ham and cheese on each chicken piece. Roll up and tuck ends in; secure with small skewers or wooden picks. Combine flour, Parmesan cheese, salt, sage, and pepper in a shallow bowl. Coat chicken rolls in flour mixture. Refrigerate chicken rolls at least 1 hour. In a large skillet, heat oil over medium heat. Add
chicken rolls and cook, turning, until browned on all sides. Place browned chicken in a slow cooker. Combine soup and wine and pour over chicken rolls.

Cover and cook on LOW 4 to 5 hours or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker. Cover and cook on HIGH 10 minutes. Serve with hot rice.

Pam
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