This is the ideal entrée to serve when entertaining a group. But why wait? Make it tonight.
SLOW COOKER SIZE: LARGE
6 slices sugar-free bacon
2 shallots, finely chopped
4 ounces white button mushrooms, chopped
Salt and pepper
3 tablespoons minced fresh sage
3 tablespoons minced fresh flat-leaf (Italian) parsley
6 boneless, skinless chicken breasts
½ cup chicken broth
4 ounces full-fat cream cheese, cut into small cubes, softened
⅔ cup heavy whipping cream
⅔ cup shredded Parmesan cheese
1.In a large skillet, over medium-high heat, cook the bacon until crisp, about 6 to 10 minutes. Crumble the crisp bacon, cover, and refrigerate. Measure out and reserve 4 tablespoons of the bacon drippings. Keep the remaining drippings in the skillet.
2.Add the shallots to the hot bacon drippings in the skillet and cook, stirring frequently over medium-high heat, for 3 minutes. Stir in the mushrooms and cook, stirring frequently, until the mushrooms release their liquid and it evaporates, about 5 minutes. Season with salt and pepper. Stir in 1½ tablespoons of the minced sage and 1½ tablespoons of the minced parsley. Remove from the heat and set aside.
3.Pound each chicken breast until thin and even, about ½ inch thick. Lightly brush each breast with some of the reserved bacon drippings. Divide the mushroom-shallot mixture evenly over each breast. Roll up each breast jelly-roll fashion.
4.Brush the bottom and sides of the stoneware with some of the reserved bacon drippings.
5.Arrange the rolled breasts, seam side down, in the slow cooker. Brush the top of each breast with the remaining bacon drippings. Pour the broth around the chicken.
6.Cover and cook on Low for 4 to 6 hours.
7.Remove the chicken to a serving platter and keep warm. Pour about half the drippings into a deep bowl; set aside. Stir the cream cheese and cream into the drippings in the slow cooker. Cover and cook on High for 15 minutes or until hot and bubbly, whisking the sauce frequently. Stir in the Parmesan cheese and the crumbled bacon. If a thinner sauce is desired, stir in a little of the reserved drippings.
8.Spoon the sauce over the chicken. Garnish with the remaining minced herbs, and serve.
PER SERVING: 586 CALORIES ★ FAT 34 G (52%) ★ NET CARBS 3 G (2%) ★ PROTEIN 62 G (42%)
