Search This Blog

Wednesday, March 09, 2011

Portobello and Chicken Rollups



1 tbsp olive oil
1 tsp minced garlic
4 oz portobello mushrooms, sliced (buy whole and slice; pre-sliced are not as fresh)
1 bell pepper, sliced into strips (use red for the prettiest presentation)
8 asparagus spears, trimmed and cut in 2-3 pieces, depending on length (green beans might work, too)
1/2 tsp seasoned salt
2 tbsp fresh oregano, basil, or parsley, finely chopped, divided
4 skinless and boneless chicken breast halves, tenderized
1 10.5 oz can cream of mushroom soup (experiment with other cream soups; cream of asparagus?)
1 cup milk
  1. Saute garlic in olive oil.
  2. Add mushrooms, bell pepper, and asparagus.
  3. Season with salt and herbs (reserve half of herbs).
  4. Gently saute until veggies have softened a bit; don't overcook!
  5. Cool veggies a bit so they are easier to handle.
  6. Preheat oven to 375 F.
  7. Spray baking dish with cooking spray.
  8. Tenderize chicken breasts (slice in half if too large) until approximately 1/4 inch thick.  Tip:  Place into plastic bag to minimize the mess.  Plastic wrap works, too, but it's thinner and does not hold up that well.
  9. Divide veggies among the tenderized chicken breasts.
  10. Roll up stuffed chicken breasts and secure edges with toothpicks.
  11. Bake until done, about 30 minutes (test for clear juices).
  12. Stir cream of mushroom soup (or cream soup of your choice) and milk in a small saucepan.
  13. Bring to simmer and cook on low while chicken cooks.
  14. Note:  Other sauces will work, too.  This is a "quick" sauce.  Homemade alfredo sauce is even better!
  15. To serve, remove toothpicks from chicken, slice each in half at an angle for a pretty presentation, and ladle sauce on top.
  16. Sprinkle with fresh herbs.
  17. Serve with rice (using tonight), pasta, or potatoes.

No comments:

avandia class action