Chicken Breasts Saltimbocca

• 6 boneless skinless chicken breast halves
• 6 small ham slices
• 6 slices small swiss cheese
• 1/4 cup all-purpose flour
• 1/4 cup parmesan cheese, grated
• 1 teaspoon salt
• 1/2 teaspoon dried sage, ground
• 1/4 teaspoon pepper
• 1/3 cup vegetable oil
• 1 (10 1/2 ounce) can condensed cream of chicken soup
• 1/2 cup dry white wine
• 1/4 cup cornstarch
• 1/4 cup water
• to taste rice, Cooked

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.

chicken, ham slices, swiss cheese, flour, parmesan cheese, salt, sage, pepper, vegetable oil, condensed cream, white wine, cornstarch, water, rice

Taken from www.food.com/recipe/chicken-breasts-saltimbocca-114 (may not work)