• 6 boneless chicken breast halves
• 6 thin slices ham
• 6 thin slices Swiss cheese or other
• 1/4-1/2 C. flour
• 8 oz. sliced mushrooms
• 3/4 C. chicken broth
• 1/4 C. dry white wine
• 1/4 tsp. dried rosemary, crushed
• 1/4 C. grated Parmesan cheese
• 2 tsp. cornstarch
• 1 Tbs. water
• 1 tsp. Gravy Magic or other browning sauce salt and pepper, to taste

Place chicken breasts between sheets of wax paper or plastic wrap; lb. to flatten. On each chicken breast, place a slice of ham and a slice of cheese; roll up and secure with toothpicks. Dredge the chicken rolls in flour. Place mushrooms in slow cooker then top with chicken rolls. Combine chicken broth, wine, and rosemary; pour over chicken. Sprinkle with the Parmesan cheese. Cover and cook on low for 6 hours. Remove chicken to warm platter. Combine cornstarch, water, and gravy browning sauce; stir into chicken cooking juices and stir until thickened. Add salt and pepper to taste; pour sauce over chicken rolls.

Yield: 6 servings