Instructions
Heat 1 tsp oil in a skillet, add mushrooms, shallot and 1/4 tsp salt and 1/8 tsp pepper and cook over medium high heat, stirring occasionally.
When slightly browned, about 5 minutes, stir in the sherry and cook until evaporated about 2 minutes. Remove the skillet from heat and cool for ten minutes. Then stir in blue cheese.
With a sharp
knife with tip, cut a horizontal slit through the thickest part of each breast to form a pocket. Fill each pocket with 2 tb of filling. Close the pocket with toothpicks. Sprinkle chicken with the
remaining salt and pepper. Heat the remaining oil in the skillet and add chicken and cook over medium high heat until chicken is browned about 2 minutes on each side.
Put chicken into the crock
pot and add broth to the skillet. Cook, stirring to scrap brown bits from bottom of skillet. Add the broth mixture to the crock pot. Cover and cook until chicken is fork tender, 3 hours on high or 6 hours
on low.
Per Serving: calories 196, fat 8 g, sat fat 3 g, trans fat 0 g, cholesterol 71 mg, sodium 580 mg, carbs 3 g, fiber 0 g, protein 27 g, calcium 75 mg.
|
