Stuffed Chicken Breast

By Lorena_321

Ingredients

• 4 chicken breast halves
• 4 slices Swiss cheese
• 1 lb. roll sausage (Jimmy Dean)
• salt and pepper to taste
• 1/4 cup water
• 1 tsp. chicken bouillon granules or cubes
• 1/2 cup white wine
• 1 tsp. cornstarch
• 1/4 cup cold water

Preparation

Step 1

Brown and drain sausage. Cut a pocket in each chicken breast half. Cut cheese slices in half. Line the pocket with the cheese slices. Spoon sausage in pocket between the two pieces of cheese. Close pocket opening and secure with toothpicks. Sprinkle with salt and pepper. Place in slow cooker. Combine water, chicken bouillon, and wine. Pour over chicken. Cover and cook on low 6 to 7 hours or on high for 4 hours. Optional: After removing chicken pieces, strain remaining liquid and add cornstarch dissolved in water. Stir and heat till thickened. Pour over chicken breasts.