Pesto Stuffed Chicken Breast (crock pot)

October 1, 2009 hafaithve
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  • 1 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1/2 pesto sauce
  • 6 chicken breasts pounded thin
  • salt and pepper
  • 1/2 can cream of mushroom or cream of chicken soup
  • 1/4 cups of milk
  • 1/4 cup white wine
  • Toasted pine nuts for garnish
  • Fresh basil leaves for garnish
  1. In a small mixing bowl, combine the ricotta, pesto, and parmesan cheese. Place a dollop of the pesto-ricotta mixture on each breast. Roll up each breast and secure with a toothpick. Season each roll with salt and pepper. Place in crock pot.
  2. In a small bowl, whisk together the soup, milk, and white wine. Pour this mixture over the chicken breast rolls.
  3. Cover and cook on low 4 to 6 hours or high for 3 to 4 hours. Garnish with pine nuts and fresh bsil leaves.
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Entry Filed under: Chicken,Crock Pot,Entree

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