Portobello and Chicken Rollups
You'll be on a roll with this fabulous chicken dish. Stuffed with portobello mushrooms, asparagus and red bell peppers, the chicken breasts are then marinated in a cream of mushroom concoction. We promise everybody will flock to it.
Ingredients
- 1 tablespoon(s) olive oil
- 1 teaspoon(s) minced garlic
- 1 Portobello mushroom cap, cut into 1/2-inch slices
- 1 large red bell pepper, cut into strips
- 8 asparagus spears, trimmed
- 1/2 teaspoon(s) seasoned salt
- 1/2 teaspoon(s) sdried oregano
- 4 (6 oz.) skinless, boneless chicken breast halves
- 1 (10.5 oz.) can cream of mushroom soup
- 1 cup(s) milk
Instructions
- Heat olive oil in a skillet over medium heat.
- Stir in garlic, and cook until it begins to turn golden brown, about 1 minute.
- Add the mushroom, red pepper, and asparagus; season with seasoned salt and oregano, then gently cook until softened.
- Pour mixture onto a plate, and allow to cool.
- Preheat oven to 375 degrees.
- Spray a small, glass baking dish with cooking spray and set aside.
- Place each chicken breast between two sheets of plastic wrap, and lb to 1/4-inch thick.
- Evenly divide the Portobello, red pepper, and asparagus among the flattened chicken breasts.
- Roll up and secure with toothpicks.
- Place into prepared baking dish.
- Bake chicken in preheated oven until no longer pink, about 30 minutes.
- Meanwhile, stir together cream of mushroom soup and milk in a saucepan over medium-high heat.
- Bring to a simmer, then reduce heat to low, and keep warm while chicken cooks.
- To serve, remove toothpicks from chicken, slice each in half at an angle, and place onto a serving platter or individual plates.
- Ladle cream of mushroom soup overtop.
- PREP TIME 30 MinCOOK TIME 40 MinREADY IN 1 Hr 10 Min.
Nutrition
Calories: 1127.81kcalCarbohydrates: 45.46gProtein: 157.67gFat: 36.29gSaturated Fat: 6.65gCholesterol: 515.25mgSodium: 1299.62mgFiber: 8.09gSugar: 28.56g
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