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Chicken Cordon Bleu Rolls
6 chicken breasts, pounded to 1/4 inch thickness
6 pieces prosciutto
6 slices swiss cheese
salt and pepper to taste
1/2 can (10 1⁄2 oz.) cream of mushroom soup
1/4 cup milk
1/4 cup white wine
On each chicken breast, place one piece of prosciutto and cheese. Roll
up each chicken breast and secure with a toothpick. Season each roll
with salt and pepper. Place in the Crock-Pot
®
Slow Cooker. In a small
bowl, whisk together the soup, milk and white wine. Pour this mixture
over the chicken breast rolls. Cover; cook on Low 4 to 6 hours or on
High for 3 to 4 hours. Makes 6 servings.
Recommended Unit Size: 3 - 6 Quarts
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Chicken Cacciatore
1 medium onion, thinly sliced
3 lb. chicken, cut up
2 cans (6-oz. each) tomato paste
1 can (4-oz.) sliced mushrooms, drained
1 tsp. salt
1/2 tsp. pepper
2 cloves garlic, minced
2 tsp. oregano leaves
1/2 tsp. basil leaves
1/2 tsp. celery seed
1 bay leaf
1/2 cup dry white wine
cooked spaghetti
Place sliced onion in bottom of stoneware. Add chicken pieces. In a
bowl, stir together tomato paste, mushrooms, salt, pepper, herbs and
white wine. Pour over chicken. Cover; cook on Low for 8 hours or on
High for 4 hours . Serve chicken pieces over spaghetti.
Recommended Unit Size: 2 1/2 - 5 Quarts
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Chicken and Turkey Chicken and Turkey
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 42
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