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Chicken Saltimbocca*

Estimated Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 6

cooking spray
1/4 cup sun-dried tomatoes (about 1/2 oz) chopped
2 lbs skinless, boneless chicken breasts, trimmed and cut into thirds lenghtwise
12 thin slices provolone cheese (about 9 oz)
1/2 lb sliced prosciutto or good-quality boiled ham
1/4 cup fresh sage leaves
1/2 tsp black pepper
1/4 cup heavy cream
1/4 cup grated Parmesan cheese

Coat the slow cooker crock with cooking spray; set aside.

Slice the cheese in half crosswise, making two stacks. Then cut each stack in half again, making rectangular pieces.

Assemble the roll-ups: On a cutting board or clean counter, lay one prosciutto or ham slice with a short end closest to you. Lay two pieces of cheese atop the prosciutto slice, lined up with the bottom edge of the prosciutto slice. Lay one strip of chicken across the cheese. Roll up, starting at bottom edge (chicken may stick out the ends of the roll-up). Place roll-up in the slow cooker and repeat until all prosciutto, cheese and chicken is used, making layers of roll-ups in the crock as you go. Tuck the sage leaves around and between the roll-ups. Sprinkle roll-ups with pepper.

Cover and cook on low for 4 hours. When done cooking, use tongs to remove the roll-ups to a platter. Turn slow cooker to high. Stir cream and Parmesan into the juices in the crock; cover and cook about 10 mintues.

Return roll-ups to the slow cooker to coat the with the sauce, and serve.

Everyday Low-Carb Slow Cooker Cookbook