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    Stuffed Chicken Breasts


    Source of Recipe


    beatlenest

    Recipe Introduction


    If you're looking for something a little special to do with boneless chicken breasts, this just might be the recipe to try. Chicken breasts are stuffed with a mixture of mushrooms, mozzarella cheese, and other vegetables. A can of tomato soup is the sauce for these chicken breasts, but feel free to use a bechamel sauce or mushroom sauce instead.


    List of Ingredients




    6 boneless chicken breast halves
    1 tablespoon vegetable oil
    1 tablespoon butter
    1 medium onion, sliced
    4 ounces sliced mushrooms
    1 rib celery, thinly sliced
    1 egg, beaten
    1 tablespoon chopped fresh parsley
    2 tablespoons fine dry breadcrumbs
    2 teaspoons grated parmesan cheese
    3/4 cup shredded mozzarella cheese
    salt and pepper
    1 can (10 1/2 ounces) condensed tomato soup
    1/2 cup water
    1/2 teaspoon leaf basil, crumbled

    Recipe



    Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly. Be careful not to tear or break through.
    In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender. Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese. Stir to blend well.
    Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture. Roll up and secure with toothpicks. Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls. Mix soup with 1/2 cup water and the basil; pour over chicken.

    Bake at 350°, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour. Remove toothpicks and serve with rice or potatoes. Serves 4 to 6.


 

 

 


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