1. Pound chicken breast halves until thin between two sheets of waxed paper or foil. 2. Place a slice of ham and cheese on each chicken piece. Roll up and tuck ends in; secure with small skewers or wooden picks. 3. Combine flour, Parmesan cheese, salt, sage and pepper in a shallow bowl. 4. Coat chicken rolls in flour mixture. Refrigerate chicken at least 1 hour. 5. In a large skillet, heat oil over medium heat. Add chicken rolls and cook, turning, until browned on all sides. 6. Place browned chicken in a slow cooker. 7. Combine soup and wine and pour over chicken rolls. 8. Cover and cook on LOW 4 to 5 hours or until chicken is tender. 9. Turn control to HIGH. 10. In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker. 11. Cover and cook on HIGH 10 minutes. 12. Serve with hot rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
