You can make 4 large chicken breasts and adjust the ham and cheese accordingly.
6 boneless skinless chicken breasts
6 slices fully cooked ham
6 slices Swiss or Swiss lace cheese
1/4 c. unbleached all-purpose white flour
1/4 c. grated Parmesan cheese
1/2 t. rubbed sage
1/4 t. paprika
1/4 t. pepper
fresh chopped parsley, optional
1/4 c. oil
1 can cream of chicken soup, undiluted
1/2 c. chicken broth
Flatten chicken to 1/8-inch thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.
Combine flour, Parmesan cheese, sage, paprika, and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.
Slow Cooker Method: In a large skillet, brown chicken in oil over med-high heat. Transfer to a 5 qt. slow cooker. Mix soup and broth then pour over chicken. Cover and cook 4-5 hours. Remove toothpicks and garnish with parsley, if desired.
Oven Method: Place chicken rolls in a lightly greased 9x13-inch baking pan. Mix soup and broth then pour over chicken. Bake at 350 degrees for an hour, or until chicken is thoroughly cooked.