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Bacon and Mushroom Stuffed Chicken

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  • Prep 30 min
  • Total 5 hr 0 min
  • Ingredients 12
  • Servings 6
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Come home to these slow-cooked chicken roll-ups stuffed with bacon and sliced mushrooms – perfect for a dinner.
By Pillsbury Kitchens
Updated Oct 19, 2016
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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
Make With
Progresso Broth

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    Substitute 1/4 cup dry white wine for 1/4 cup of the chicken broth.
  • tip 3
    Serve the chicken and sauce over hot cooked pasta or rice.

Nutrition Information

240 Calories, 12g Total Fat, 31g Protein, 2g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
100
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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