6 boneless chicken breast halves
6 thin slices ham
6 thin slices Swiss cheese or other
1/4 to 1/2 cup flour
8 ounces sliced mushrooms
3/4 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon dried rosemary, crushed
1/4 cup grated Parmesan cheese
2 teaspoons cornstarch
1 tablespoon water
1 teaspoon Gravy Magic or other browning sauce
salt and pepper, to taste
Place chicken breasts between sheets of wax paper or plastic wrap; pound 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.