Submitted by Lisa Casey
Stuffed chicken
Serving: 2
Ingredients
- 2 chicken breasts
- 2 slices of bacon
- Handful of baby spinach
- Roasted red peppers from a jar
- Slices of mozzarella
- Chunks of cream cheese
- Garlic salt
- Cracked pepper
- 2 dollops of butter
Instructions
- Butterfly the chicken and flatten with a Mallet over cling wrap, season with garlic salt and pepper.
- Layer the rest of the ingredients and shown in photo.
- Roll up tightly and carefully.
- Put a dollop of butter on top,
- Wrap in alfoil and then place in SC on low for 5-6 hours.
Notes
- A 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.
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