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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 Green Giant® 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%
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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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