Sorrento Chicken Roll-Ups

• 6 boneless skinless chicken breast halves
• 6 slices prosciutto
• 2 tablespoons Dijon mustard
• 12 teaspoon sage, dried ground
• 12 teaspoon salt
• 18 teaspoon pepper
• 12 cup dry white wine
• 12 cup chicken broth
• 34 cup chopped mushroom
• 3 tablespoons cornstarch
• 12 cup milk (or half and half)

1. Place chicken between two sheets of waxed paper or foil.
2. Pound with meat mallet until about 1/2 inch thick.
3. Place each chicken piece on a prosciutto slice.
4. Spread top of each chicken piece with mustard and sprinkle with sage.
5. Starting at short end, roll each breast up jelly roll style.
6. Place in crockpot.
7. Sprinkle with salt and pepper.
8. Add wine and broth.
9. Cover and cook on low 5-6 hours.
10. Remove and keep warm.
11. Add mushrooms to juices in crockpot.
12. Turn to HIGH.
13. In small bowl, dissolve cornstarch in milk or half and half.
14. Stir into mushroom mixture in crockpot.
15. Cover.
16. Cook HIGH 20-30 mins, til thickened, stirring once.
17. Serve chicken rolls over pasta or rice.
18. Top each serving with sauce.

chicken, mustard, sage, salt, pepper, white wine, chicken broth, mushroom, cornstarch, milk

Taken from www.food.com/recipe/sorrento-chicken-roll-ups-150251 (may not work)