Stuffed Chicken Rollscrockpot, low-cal, main dish, poultry 3.00 chicken breast 6.00 parosciutto or ham; thinly sliced 6.00 low fat swiss cheese; thinly sliced 1 flour to coat chicken 0.50 lb fresh mushrooms; sliced 0.50 cup chicken stock 0.50 cup whit wine or marsala wine 0.25 teaspoon ground rosemary 0.25 can parmesan cheese; grated 2.00 tablespoon cornstarch 1.00 teaspoon kitchen bouquet 1 salt and pepper; to taste 1.00 teaspoon sugar; optional Place chicken pieces between 2 pieces of waxed paper and pound until slightly flattened. Place 1 slice prosciutto and 1 slice of cheese on each breast and rool up. Secure with a toothpick anbd roll in flo u |
