Chicken Saltimbocca Style

• 6 boneless chicken breasts
• 12 slices prosciutto
• 12 slices provolone cheese
• 1/2 cup flour
• 1/2 cup Parmesan cheese, grated
• 2 teaspoons salt
• 2 teaspoons pepper
• olive oil
• 1 teaspoon dried and ground sage
• 16 cream of mushroom soup, canned
• 3/4 cup white wine, optional

1. Slice chicken breasts into halves, and pound until 1/2-inch thick (pound between wax paper or plastic wrap). Place one slice of prosciutto and one slice of provolone on chicken and fold 3 times. Hold together with toothpicks.
2. On a plate, mix flour, parmesan cheese, salt, and pepper. Dip chicken in flour mixture and set aside (this can be put aside for one hour or made 2-3 days in advance).
3. Coat a skillet with olive oil and place on stovetop set to medium heat. Brown chicken on both sides. When completed, drain oil and place chicken in stoneware. Place the stoneware in the slow cooker heating base and add chicken soup, sage and wine. Cover and cook on Low for 5-7 hours or on High for 2-3 hours.
4. To thicken the sauce, add some of the leftover flour mixture to the stoneware about 15 minutes before serving.

chicken breasts, provolone cheese, flour, parmesan cheese, salt, pepper, olive oil, ground sage, cream of mushroom soup, white wine

Taken from www.epicurious.com/recipes/member/views/chicken-saltimbocca-style-50162497 (may not work)