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Chicken and Portobello Rollups

Rated as 4.41 out of 5 Stars
1

"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
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Spray a small, glass baking dish with cooking spray and set aside.
  3. 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.
  4. 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.
  5. 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 13.8 40.7 102 709 Full nutrition

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Reviews

Read all reviews 27
  1. 32 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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.

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...

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...

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.

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...

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 ...

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 ...