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    Crockpot Stuffed Chicken


    Source of Recipe


    Aunt Saunny

    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.Serves 6.
 

 

 

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