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Prep 30min
Total5hr0min
Ingredients12
Servings6
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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
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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.
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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.
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