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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.