6 slices fully cooked ham

6 slices Swiss cheese

1/4 cup all purpose flour

1/4 cup grated Parmesan cheese

1/2 teaspoon rubbed sage

1/4 teaspoon paprika

1/4 teaspoon pepper

1/4 cup vegetable oil

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup chicken broth

Flatten chicken to 1/8-in. thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with toothpick. Combine flour, Parmesan cheese, sage, paprika and pepper. Coat chicken on all sides. Cover and refrigerate for 1 hour. In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks and serve. YIELD: 6 SERVINGS