6 boneless skinless chicken breast halves
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 vegetables 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 **
1 . Flatten chicken to 1/4-inch 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 .
2 . In a skillet , brown roll-uos in oil on all sides ; transfer to a 3-quart slow cooker . Combine the soup and wine or broth ; pour over chicken . Cover and cook for 4 to 5 hours or until meat thermometer reads 170* . Remove rollups and stir sauce . Serve with rice .
White wine dresses up cream of chicken soup to make a lovely sauce for chicken , ham and Swiss cheese rollups .
