CHICKEN SALTIMBOCCA

6 boneless skinless chicken breast halves

6 thin slices deli ham6 slice

6 slices Swiss cheese

1/4 cup all-purpose flour

1/4 cup grated Parmesan cheese

1/2 tsp salt

1/4 tsp pepper

2 tbsp vegetable oil

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

1/2 cup dry white wine or chicken broth

Hot cooked rice

Flatten chicken to 1/4-inch thickness. Top each chicken piece with a slice of ham and a slice of cheese. Roll up tightly and secure with wooden toothpicks (be very sure to remove before serving).

In a shallow bowl, combine the flour, cheese, salt and pepper. Roll chicken in mixture and refrigerate for 1 hour.

In a skillet, brown roll-ups in the oil, browning on all sides. Transfer chicken to the slow cooker.

Combine the soup with the vine or chicken broth and pour over the chicken. Cover and cook 4-5 hours or until a meat thermometer reads 170-degrees. Remove the chicken and stir the sauce. Serve with the sauce over the rice.

Yield: 6 servings

Betty Crocker file photo-not this exact recipe