Chicken Breasts Saltimbocca Style

• 3 whole chicken breasts, skinned and boned (I buy them this way)
• 6 small slices ham
• 6 small slices Swiss cheese (I buy a special cheese at Smith's because it is better)
• 1/4 c. flour
• 1/4 c. grated Parmesan cheese
• 1 tsp. salt
• 1/2 tsp. powdered sage
• 1/4 tsp. pepper
• 1/3 c. salad oil
• 1 can cream of chicken soup
• 1/2 c. white wine

1. This takes awhile to fix up.
2. Cut each chicken breast in half and pound until thin.
3. Place a slice of ham and a slice of cheese on each breast piece.
4. Roll up, stick ends in and secure with a toothpick.
5. Dip chicken rolls into mixture of flour, Parmesan cheese, salt, sage and pepper.
6. Save the leftover flour mixture. Chill chicken for at least one hour.
7. (I do all of this the day before.)
8. Put salad oil in the frying pan and brown the chicken rolls.
9. Place the browned chicken in the crock-pot.
10. Add soup mixed with wine.
11. Cover and cook for 6 to 7 hours.

chicken breasts, ham, swiss cheese, flour, parmesan cheese, salt, powdered sage, pepper, salad oil, cream of chicken soup, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620204 (may not work)