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My review
Chicken and Portobello Rollups
Arthur Marania
"Asparagus, portobello mushrooms and red pepper slices are wrapped in a breast of chicken and smothered to your liking of cream of mushroom soup."
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Ingredients
1 h 10 m servings 342 calsOriginal recipe yields 4 servings
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Directions
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- 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 F (190 degrees C). Spray a small, glass baking dish with cooking spray and set aside.
- Place each chicken breast between two sheets of plastic wrap, and pound 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.
Nutrition Facts
Per Serving: 342 calories; 13.3 g fat; 13.8 g carbohydrates; 40.7 g protein; 102 mg cholesterol; 709 mg sodium. Full nutrition
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Reviews
Read all reviews 2732 Ratings
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Most helpful positive review
12/17/2008
This was amazing!! The flavors BURST in your mouth! However, I did make a few alterations just because I honestly can't help it. Here are my alterations: 1.Cut the recipe in 1/2 to serve 2 peopl...
Most helpful critical review
1/15/2009
The vegetables had a great flavor. The chicken was very, very bland. We did not add the milk to the cream of mushroom soup, as it would have been WAY too watery. I would make this again, but I ...
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Newest
12/17/2008
This was amazing!! The flavors BURST in your mouth! However, I did make a few alterations just because I honestly can't help it. Here are my alterations: 1.Cut the recipe in 1/2 to serve 2 peopl...
2/15/2008
this was very good, however i tweaked some of the steps/ingredients. i also added some worcestire and a little bit of fresh grated Parmesan cheese to the mushroom sauce. also be careful which k...
9/11/2007
Impressive and easy dish. We will make this for company, but will substitute cheese for the mushroom soup to add a touch of elegance. Excellent blend of flavors.
2/11/2009
I added feta cheese to the rollup and it was delicious! I also added some worchestershire sauce, as per the reviewers' advice. Adding worchestershire sauce mellows out the saltiness of the mushr...
11/14/2007
This is a recipe with great potential. I did use pepper (and the salt) on the chicken as well as in the sauce. We did like this recipe a lot, as we love asparagus and mushrooms. I served it over...
7/6/2009
These were awesome! I sauteed the asparagus with 1 Tblsp minced garlic. Instead of 1 cup of milk in the sauce I added 3/4, and I also added a couple splashes of Worcestershire.
5/3/2009
Wife and family loved it. Some differences to the original recipe: *Added chopped onions *Added more garlic. Added some late to the saute as well as raw to the wrap. *Browned chicken wraps in s...
3/26/2009
What I did different: I put about 3-4 tablespoons of garlic instead of what it called for. I put Season All on the chicken, in the veggies while sauteeing, and in the cream of mushroom sauce. I ...
1/15/2009
The vegetables had a great flavor. The chicken was very, very bland. We did not add the milk to the cream of mushroom soup, as it would have been WAY too watery. I would make this again, but I ...