Instructions: Roll chicken breasts with ham and Swiss and tie with cotton string. Combine flour, parmesan, salt and pepper in bowl. Roll chicken in flour mixture and chill 1 hour. Reserve extra flour mixture.

After chilling, brown in oil. In crockpot combine chicken soup and wine. Add browned chicken and cook on LOW for 4 to 5 hours or HIGH for 2 hours. Thicken sauce with left over flour mix.

This recipe yields 6 servings.

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