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In a sealed freezer bag, pound the chicken breasts to 1/4" thickness.
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Arrange 2-3 sage leaves on each piece of chicken.
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Top each piece with two thin slices of prosciutto and cheese slices to cover.
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Depending on the Gruyere, this may take 2- 3 smaller slices.
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Roll the chicken up tightly, as with a jelly roll, folding in the ends first.
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Secure with toothpicks.
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On a shallow plate, combine the flour, Parmesan cheese, salt & pepper.
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In a large skillet over medium-high heat, brown the chicken rolls in oil on all sides and remove from heat - about 2 minutes per side.
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While the chicken browns, combine the soup and wine in a crock pot on low heat.
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Add the chicken rolls to the crock pot and spoon the sauce over the top.
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Cover and cook on LOW until meat is longer pink, 4 - 5 hours.
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About half way through, I turned the chicken and coated again but it is not required.
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Remove the chicken to a serving platter and, once slightly cooled, remove the toothpicks.
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Serve with the sauce on top or on the side with your favorite side dishes.