From Florida to Northern MN, why not try this recipe to be ready for you when  you come from fishing in your ice house all day. This looks like a great recipe to have ready for hungry anglers. MLG

Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. —Jean Sherwood, Kenneth City, Florida

Ingredients

• 6 boneless skinless chicken breast halves (8 ounces each)
• 6 slices fully cooked ham
• 6 slices Swiss cheese
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1/4 cup canola oil
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup chicken broth
• Chopped fresh parsley, optional

Directions

1. Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.
2. In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.
3. Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.
   Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.