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Pesto-Stuffed Chicken Breasts




Source of Recipe


donag3591


List of Ingredients




1 C. ricotta cheese
1/4 C. Parmesan cheese
1/2 C. pesto sauce
6 chicken breasts, pounded out then
salt & pepper
1/2 can (10-1/2 oz.) cream of mushroom soup
1/4 C. milk
1/4 C. white wine
toasted pine nuts, for garnish
fresh basil leaves, for garnish


Recipe



In a small mixing bowl, combine the ricotta, pesto & Parmesan cheese. Place a dollop of the mixture on each chicken breast. Roll up each chicken breast & secure with a toothpick. Season each roll with salt & pepper. Place in the Crock-Pot slow cooker.

In a small bowl, whisk togethr the soup, milk & wine. Pour this mixture over the chicken rolls. Cover; cook on Low 4 to 6 hours. Garnish each chicken breast with toasted pine nuts & fresh basil leaves. Makes 6 servings.