Sorrento Chicken Roll-ups (with prosciutto and Dijon) (crock pot)
alt.creative-cook/rllori/1996
Makes 6 servings

6 boneless skinless chicken breast halves
6 slices prosciutto
2 tbsp Dijon mustard
1/2 tsp dried sage
1/2 tsp salt
1/8 tsp pepper
1/4 cup dry white wine
1/2 cup chicken broth
3/4 cup chopped mushrooms
3 tbsp cornstarch
1/2 cup milk or half & half
cooked pasta or rice

Place chicken between 2 sheets of waxed paper or foil.
Pound with a meat mallet until about 1/2-inch thick.
Place each chicken piece on a prosciutto slice.
Spread top of each piece with mustard and sprinkle with sage.
Starting at the short end, roll up each ‘sandwich’ jellyroll style.
Place in slow cooker.
Sprinkle with salt and pepper.
Add wine and broth.
Cover and cook on LOW 5-6 hours.
Remove chicken rolls and keep warm.
Add mushrooms to cooking juices in cooker.
Turn control to HIGH.
In a small bowl, dissolve cornstarch in milk or half and half.
Stir into mushroom mixture in cooker.
Cover and cook on HIGH 20-30 minutes or until thickened, stirring once.
Serve the chicken rolls over pasta or rice.
Top each serving with sauce.