Chicken, Ham & Swiss

6 boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon dried leaf thyme
1/4 tsp paprika
1/4 tsp pepper
3 tablespoons vegetable oil
1 can condensed cream of chicken soup or 98% fat free cream of chicken soup
1/2 cup chicken broth
parsley, optional

Mix flour, parmesan cheese, thyme, paprika, pepper and parsley in a bowl and set aside. Pound chicken breasts til tender. Place one slice of ham and one slice of swiss on top of chicken breast. Roll up and secure with toothpicks. Continue doing the same with remaining breasts. When finshed, roll wrapped breasts in flour/cheese/herb mixture. Refrigerate for 30-60 minutes. When complete, place wrapped chicken breasts in large frying pan with oil and slightly brown on each side for a few minutes to set flour breading. Once slighly browned, place wrapped breasts in crockpot. Mix cream of chicken soup and 1/4 cup chicken broth together. Pour over chicken in crockpot. Cook on low 5-8 hours.