Crock Pot Stuffed Chicken Breasts - cooking recipe

Ingredients

1 cup ricotta cheese
1/4 cup parmesan cheese
1/2 cup pesto sauce
6 chicken breasts, pounded thin
salt
pepper
0.5 (10 1/2 ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup white wine
fresh basil leaf, for garnish

Preparation

Combine cheeses and pesto sauce.
Place a spoonful of the pesto cheese mixture onto each chicken breast.
Roll up and secure with a toothpick.
Sprinkle with salt and pepper and place into crock.
In a bowl whisk the soup, milk and wine together and pour over the chicken breasts.
Cook on low 4-6 hours, or on high 3-4 hours.
Garnish with basil leaves.