Chicken Breasts Saltimbocca

• Ready In: 7 hrs
• Serves: 6

Ingredients

• 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 1/2ounce) can  condensed cream of chicken soup
• 1⁄2 cup dry white wine
• 1⁄4 cup cornstarch
• 1⁄4 cup water
•  rice, Cooked

Directions

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.