Pesto Stuffed Chicken Breasts

1 c ricotta cheese
1/4 c Parmesan, grated
1/2 c pesto
6 chicken breasts, pounded thin
salt
pepper
1/2 can (10.75 oz) condensed cream of mushroom soup
1/4 c milk
1/4 c white wine

• Combine ricotta, Parmesan & pesto.
• Place a dollop of mixture on each chicken breast.
• Roll up each chicken breast & secure with wooden skewer or string.
• Season each roll with salt & pepper.
• Arrange rolls in crock pot.
• In small bowl, whisk together soup, milk & wine.
• Pour sauce over rolls.
• Cover & cook on LOW for 4-6 hours (HIGH 3-4 hours)
• *To increase this recipe, double the chicken, ricotta, parmesan & pesto. Not the other ingredients.