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-

By Pillsbury Kitchens

October 19, 2016

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.