Bacon and Mushroom Stuffed Chicken

Come home to these slow-cooked chicken roll-ups stuffed with bacon and sliced mushrooms – perfect for a dinner. MORE+ LESS-

boneless skinless chicken breasts

tablespoon finely chopped fresh sage leaves

slices bacon, crisply cooked, crumbled

jar (4.5 oz) sliced mushrooms, drained, coarsely chopped

tablespoon butter or margarine, melted

1/4

teaspoon salt

1/4

teaspoon pepper

1/2

cup Progresso™ chicken broth (from 32-oz carton)

tablespoons quick-mixing flour

tablespoons whipping cream

tablespoons finely chopped fresh sage leaves

1/3

cup shredded Parmesan cheese

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1

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In small bowl, combine 1 tablespoon chopped sage, bacon and mushrooms; divide evenly among chicken breasts, mounding in center. Roll chicken over filling, tucking in ends to enclose filling.
2

Spray 5-quart slow cooker with cooking spray. Place chicken roll-ups in slow cooker, seam side down. Brush tops of chicken with butter; sprinkle with salt and pepper. Pour broth around chicken.
3

Cover; cook on Low heat setting 3 hours to 3 hours 30 minutes.
4

With slotted spoon, remove chicken to serving platter; cover to keep warm. Strain cooking liquid; pour into 1-quart saucepan. Heat to boiling. Stir in flour with whisk; boil and stir 1 minute or until thickened. Remove from heat. Stir in whipping cream and 2 tablespoons chopped sage. Spoon about 2 tablespoons sauce over each chicken roll-up. Sprinkle with cheese.

Instead of pounding and rolling the chicken, cut a slit from the rib edge of the chicken breast toward the center, not cutting quite through, to form a pocket. Arrange sage leaves in pocket, then spoon in bacon-mushroom mixture.
Substitute 1/4 cup dry white wine for 1/4 cup of the chicken broth.
Serve the chicken and sauce over hot cooked pasta or rice.