6 (8 ounce) boneless chicken breasts
6 slices boiled ham
6 slices Swiss cheese
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sage
1/4 cup wine
1 can cream of chicken soup
1/4 cup Parmesan cheese (for garnish)

Roll each chicken breast with a slice each of ham and cheese.

Mix flour, salt, pepper and sage; roll chicken breasts in the flour mixture, and chill for 1 hour in refrigerator.

Place chicken into crockpot. Pour soup and wine over chicken in crockpot. Cook on LOW for 5 to 6 hours.

Use leftover dry ingredients to make the gravy. Garnish each serving with Parmesan cheese.