Sorrento Chicken Roll-Ups
- Ready In:
- 6hrs 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breast halves
- 6 slices prosciutto
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon sage, dried ground
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken broth
- 3⁄4 cup chopped mushroom
- 3 tablespoons cornstarch
- 1⁄2 cup milk (or half and half)
directions
- Place chicken between two sheets of waxed paper or foil.
- Pound with meat mallet until about 1/2 inch thick.
- Place each chicken piece on a prosciutto slice.
- Spread top of each chicken piece with mustard and sprinkle with sage.
- Starting at short end, roll each breast up jelly roll style.
- Place in crockpot.
- Sprinkle with salt and pepper.
- Add wine and broth.
- Cover and cook on low 5-6 hours.
- Remove and keep warm.
- Add mushrooms to juices in crockpot.
- Turn to HIGH.
- In small bowl, dissolve cornstarch in milk or half and half.
- Stir into mushroom mixture in crockpot.
- Cover. Cook HIGH 20-30 mins, til thickened, stirring once.
- Serve chicken rolls over pasta or rice.
- Top each serving with sauce.
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RECIPE SUBMITTED BY
i live in rural canada. i love to cook, penpalling, hockey,music, and wwe wrestling. also am a avid fishermen as well. my grandmother who was a great cook and baker (she owned and operated a bake shop for years) was my biggest inspiration for me learning to cook and bake.