6 boneless skinless chicken breast halves -- pounded
1/2 pound sliced ham
1/2 pound Swiss cheese
1/2 cup flour
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper -- to taste
1/3 cup oil
1 can cream of chicken soup
1/2 can white wine - (soup can)

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.