Chicken Breasts - Saltimbocca 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
1/4 cup cooked rice

Pound chicken breast halves until thin between two sheets of waxed paper or foil. 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 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.