Easy five-star recipe! I butterflied and then pounded flat four chicken breasts, which I seasoned with ground black pepper and sage. I layered thick slices of Swiss cheese (from a brick of it) and several slices of thin shaved brown sugar deli ham over the center of each breast and folded closed. In light of all the reviewers who complained about the meal being dry, I added an extra half soup can of milk and 1/4 cup of white wine to the sauce, which I briefly simmered on the stove with some random seasonings and chopped fresh garlic (2 cloves, may add more next time). Yes, the majority of the stuffing got mushy from the sauce, but I knew that going in and didn't care--I don't mind that. I initially set my crockpot on low for six hours, but after about four and a half, parts of the stuffing topping were starting to burn a bit. I ended up serving this after exactly five hours. Well, I have to say, the chicken was perfectly moist and delicious. Not a bit dry. Most of the Swiss cheese stayed where it belonged; the small amount that escaped into the sauce/stuffing only enhanced the dish in my opinion. The flavor was out of this world, and not at all too salty. The stuffing did stick to the sides of my crockpot and I will probably use a liner next time.
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