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Bacon and Mushroom Stuffed Chicken

(42)
  2 reviews
  • 30 min prep time
  • 5 hr 0 min total time
  • 12 ingredients
  • 6 servings
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Come home to these slow-cooked chicken roll-ups stuffed with bacon and sliced mushrooms – perfect for a dinner.

Ingredients

6
boneless skinless chicken breasts
1
tablespoon finely chopped fresh sage leaves
4
slices bacon, crisply cooked, crumbled
1
jar (4.5 oz) sliced mushrooms, drained, coarsely chopped
1
tablespoon butter or margarine, melted
1/4
teaspoon salt
1/4
teaspoon pepper
1/2
cup Progresso™ chicken broth (from 32-oz carton)
2
tablespoons quick-mixing flour
2
tablespoons whipping cream
2
tablespoons finely chopped fresh sage leaves
1/3
cup shredded Parmesan cheese

Steps

  • 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.
  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
540mg
23%
Potassium
280mg
8%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
31g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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