| Recipe: |
• 6 Large chicken breasts (skinless, boneless)
• 3 slices Swiss or Gruyere cheese, cut in half
• 3 slices Black Forest ham, cut in half
• 3 large Portobella mushroom caps, stems removed, sliced thin
• 2 tablespoons olive oil
• 1 10 3/4-ounce can condensed cream of chicken soup
• 4 tablespoons milk
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
With the flat side of a meat mallet, pound chicken breasts between pieces of plastic wrap until flat. On one side of each chicken breast, cover with a half slice cheese, a half slice of Black Forest ham and slices of Portobello mushrooms.
Fold the other side of the chicken breast over and seal with a round toothpick. In a large skillet, on high heat, add olive oil. When olive oil is hot, quickly add the chicken breasts only enough to brown on all sides.
Remove the chicken breasts and place them into the slow cooker. Cover with the rest of the ingredients. Cook on low heat setting for 4 hours or until done. |
