- This recipe is delicious, simple and fast! The extra "gravy" that this recipe makes is wonderful to pour over the chicken and brown rice. It cooks while you go about your day. A perfect dinner for busy parents.
- 6 organic boneless skinless chicken breast halves
- 1 envelope Italian salad dressing mix
- 1/3 cup chicken broth
- 1 package (8 ozs.) cream cheese, softened
- 1 carton organic (10 3/4 ozs.) cream of chicken soup (such as Pacific Foods brand)
- 6 oz finely diced pancetta or prosciutto
- 1 cup sliced fresh mushrooms
- In a large sauté pan, cook pancetta (can use proscuitto or pancetta. The pancetta will render more fat, which adds extra flavor) on medium heat until lightly browned and fat is rendered. Remove pancetta with a slotted spoon and set aside. Add chicken breasts to the pan drippings and turn heat to medium-high. Brown both sides of the chicken breasts and place in a slow cooker, sprinkling the pancetta on top. Drizzle remaining pancetta drippings over top and sprinkle with the seasoning packet. Pour broth on top. Cover and cook on LOW for 3-4 hours. In a small mixing bowl, blend cream cheese and soup until smooth. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 2 hours longer or until chicken juices run clear; stirring once half way to prevent burning around the edges. Serve over brown rice.
- Serves 6.
Review This Recipe
Cynthia Paribello - commented on Jan. 25, 2013
the 6 reviews that I have just looked at are ridiculous and are advertising for some clothing website. I have not tried the recipe, but the picture makes it look good. I also do not know why the title for the recipe mentions prosciutto, when the recipe itself calls for pancetta.
Pam Leslie - commented on Jan. 27, 2013
looked up this info: Question: What is the difference between pancetta and prosciutto? I know they both are Italian hams, but are they interchangeable in recipes? - Answer: There's no harm in substituting pancetta and prosciutto for each other. But as you're probably aware, prosciutto does come at a dear price, and cooking with the best of it (prosciutto di Parma) seems a needless extravagance unless specified in a recipe. If you do substitute, take note that prosciutto is considerably saltier than pancetta and adjust accordingly. The difference between prosciutto and pancetta is the difference between ham and bacon, albeit ham and bacon of a particularly exalted variety. Do be aware, though, that if you go looking for Italian pancetta in the U.S., you're going to come up empty. Its importation is banned; all pancetta sold here is domestically produced. Fortunately, much of it is terrific.