Stuffed Chicken Breast
6 large skinless, boneless chicken breast
3 slices Swiss cheese (halved)
3 slices Canadian Bacon (halved)
3 large Portobella mushroom caps, remove the stem and slice thin
3 Tablespoons olive oil
1 (10 oz) can condensed cream of chicken soup
4 Tablespoons milk
1 teaspoon garlic powder
salt and pepper to taste
Flatten the chicken breast with a meat mallet's flat side. Once flattened, place a half slice of cheese, bacon, and a few slices of Portobello mushrooms on one end of the chicken breast. Take the other end of the chicken breast and fold it over the other ingredients. Use a toothpick to secure the chicken ends together. Heat the olive oil in a large skillet. Place chicken in skillet long enough to lightly brown all sides. Remove chicken from skillet and place in crock pot. Pour the rest of the ingredients over the chicken breasts. Cook on LOW for 4 - 5 hours.
Happy Slow Cooking! Enjoy and Hugs...
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