1 cup ricotta cheese
1/4 cup Parmesan cheese
1/2 cup pesto sauce
6 skinless boneless chicken breasts, pound out thin
salt and pepper to suit your taste
1/2 (10 1/2-oz size) can cream of mushroom soup
1/4 cup milk
1/4 cup white cooking wine
fresh basil leaves for garnish, if desired
In small mixing bowl combine the cheeses and pesto; place a dollop on each of the chicken breast. Roll chicken breast around the mixture and secure with a wooden toothpick.
Season rolls with salt and pepper then place in crock pot or slow cooker.
In a mixing bowl whisk together the soup, milk, and wine (or chicken broth); pour over the chicken in the cooker.
Place lid on cooker and cook 4 to 6 hours on low or 3 to 4 hours on high.
NOTE: REMOVE TOOTHPICKS BEFORE SERVING!
Garnish with fresh basil leaves for serving, if desired.