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Slow Cooker Chicken Continental

Reviewed: Dec. 9, 2008
This great flavor combination has been around for a long, long time, but this is perhaps the easiest version I have seen. My late wife used to pound the chicken breasts flat, then roll a slice of dried beef inside each, making a kind of rouladen. She would lay these out closely in a baking dish and pour the sauce over all, then cook covered with foil in a slow oven for about an hour and a half. Sometimes she would add a little sherry or white wine to the sauce.
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