When I know that I am going to be too busy to baby sit these in the kitchen, I have even cooked them up in the crock pot. You can literally just toss everything in the pan and let it cook itself. There is something about the flavor of chicken after it has had time to slow cook and marinate all the ingredients together that makes it taste so much better too. Just make sure that you allow yourself enough time if you are going to use this method. All slow cookers are different. Check out what they are saying about this recipe over at Taste and See:
“One of my favorite homemade meals with mozzarella cheese, dijon mustard, sliced mushrooms, chopped green onions, diced canned tomatoes and dry vermouth. I know you’re gonna love it as much as I do!”
This very quickly became one of my favorite meals to make… and eat!
Ingredients
4 large boneless skinless chicken breasts
8 slices mozzarella cheese
6 chopped green onions (4 for cooking, 2 for garnish)
8 ounces mushrooms, cleaned and sliced
one 28-ounce can diced tomatoes
3 tablespoons Dijon mustard
1 cup dry vermouth
1 1/2 teaspoons salt & pepper
1/2 cup flour
1 tablespoon olive oil
3 tablespoons parsley, chopped (plus more for garnish)
20-30 toothpicks
Instructions
Pound chicken breasts flat between two pieces of plastic wrap. Cut them in half then sprinkle with salt and pepper, using 1 teaspoon salt & pepper total for all the chicken.
Spread a rounded teaspoon of Dijon on one side of each breast, then add a slice of mozzarella on top and roll up (if the cheese is too large for the chicken breast then cut it to fit). Use toothpicks to ensure the chicken stays together while cooking.
Dredge the chicken in flour, then heat a saute pan and add olive oil. Turn down to medium-high, then add chicken and saute about two minutes per side (don’t overcrowd the pan; if necessary cook the chicken in batches). Remove chicken from the pan and tent with foil.
In the same pan, sauté mushrooms for 4 minutes, then add vermouth. Bring to a simmer then add onions, tomatoes, and parsley. Season with 1/2 teaspoon salt and paper.
Add the chicken back to the sauté pan and simmer covered for about 10 minutes, or until chicken temp reads at least 165.
Serve over the pasta of your choice (I use angel hair), and garnish with chopped onions and chopped parsley.
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Quick Tip: Serve over your favorite pasta.
Thanks again to Taste and See for this scrumptious recipe.
