Preparation / Directions:
Cut each boned chicken breast in half; pound until thin between two sheets of waxed paper or foil. Place slice of ham and cheese on each piece of chicken. Roll up and tuck ends in; secure with small skewer or toothpick. Dip chicken rolls into mixture of flour, Parmesan cheese, salt, sage, and pepper. Save any leftover flour mixture. Chill chicken for at least one hour. In large skillet or pot with browning unit, heat oil and saute chicken on all sides. Place browned chicken in slow-cooking pot; add soup mixed with wine. Cover and cook on low for 4 to 5 hours. Turn control to high. Thicken with leftover flour dissolved in a small amount of water. Cook on high for 10 minutes. Serve with hot rice.