1Butterfly the chicken and flatten with a Mallet over cling wrap, season with garlic salt and pepper.
2Layer the rest of the ingredients and shown in photo.
3Roll up tightly and carefully.
4Put a dollop of butter on top,
5Wrap in alfoil and then place in SC on low for 5-6 hours.
1A creamy whole grain mustard and garlic sauce is lovely with this dish. Just heat cooking cream in a saucepan, add 2 tbs of whole grain mustard, 1 ts of crushed garlic, cook and stir until nice and thick. Pour over chicken and enjoy.