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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • 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.

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  • 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

342.3 calories; 40.7 g protein; 13.8 g carbohydrates; 101.9 mg cholesterol; 709.4 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 people 2. When sauteing the red pepper asparagus & garlic add garlic last. Minced garlic doesn't take long to cook & you def. don't want it to burn or it will ruin the dish 3. Used button mushrooms (thats all i had on hand-worked out fine) 4. Sauted veggies in EVOO & a little butter 5. After flatening the chicken breast I seasoned the outside with onion powder poultry seasoning & black pepper & little seasoned salt then rolled up and returned to same pan I cooked veggies in to brown both sides of chicken (also added about little EVOO to pan before putting chicken in) 6. For the sauce on top-I deglazed the pan by adding about 1/4 cup chicken broth to pan & scraping all that good yummy stuff at the bottom let reduce for about 1 minute then added the entire can of cream of mushroom soup. I skipped the milk & added about 3 tblpns 1/2 & 1/2. Also seasonsed the sauce w/about 1 tspn poultry seasoning & onion poweder dash black pepper & little garlic salt. SO GOOD!! Loved it! Read More
(32)

Most helpful critical review

Rating: 3 stars
01/17/2009
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 would marinade the chicken breasts first. The mushroom soup does not add enough flavor to compensate for unseasoned chicken. I think this recipe would be 4 or 5 stars if it was re-engineered a bit. Read More
(3)
33 Ratings
  • 5 star values: 19
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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 people 2. When sauteing the red pepper asparagus & garlic add garlic last. Minced garlic doesn't take long to cook & you def. don't want it to burn or it will ruin the dish 3. Used button mushrooms (thats all i had on hand-worked out fine) 4. Sauted veggies in EVOO & a little butter 5. After flatening the chicken breast I seasoned the outside with onion powder poultry seasoning & black pepper & little seasoned salt then rolled up and returned to same pan I cooked veggies in to brown both sides of chicken (also added about little EVOO to pan before putting chicken in) 6. For the sauce on top-I deglazed the pan by adding about 1/4 cup chicken broth to pan & scraping all that good yummy stuff at the bottom let reduce for about 1 minute then added the entire can of cream of mushroom soup. I skipped the milk & added about 3 tblpns 1/2 & 1/2. Also seasonsed the sauce w/about 1 tspn poultry seasoning & onion poweder dash black pepper & little garlic salt. SO GOOD!! Loved it! Read More
(32)
Rating: 4 stars
02/15/2008
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 kind of mushroom soup you use. i didn't even need to use milk. the kind of creamy mush soup i got was the perfect consistancy. i would recommend not adding the portabellos in at the same time as the peppers/asparagus they cook quicker wait a little bit. i also sprinkled some olive oil on the chicken before putting it in oven. i too served it over rice. my boyfriend's a chef and really enjoyed it. Read More
(12)
Rating: 5 stars
09/11/2007
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. Read More
(9)
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Rating: 4 stars
02/12/2009
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 mushroom sauce. Read More
(5)
Rating: 4 stars
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 white rice. But the next that I make it I will brown the chicken in a little olive oil and add some worcestshire or other spices to the sauce for a little more flavor. Otherwise a great recipe. Thanks for the idea! Read More
(4)
Rating: 4 stars
09/14/2007
This recipe has great potential. The filling was wonderful but despite trying to doctor up the cream of mushroom soup it was what it was. I will make this again but look for a more creative sauce. I think browning the chicken in a skillet before baking might also help. I look forward to reading other reviewers suggestions.Very easy very quick very pretty. Read More
(3)
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Rating: 3 stars
01/16/2009
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 would marinade the chicken breasts first. The mushroom soup does not add enough flavor to compensate for unseasoned chicken. I think this recipe would be 4 or 5 stars if it was re-engineered a bit. Read More
(3)
Rating: 5 stars
03/27/2009
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 used an orange pepper and a red pepper. I added Feta Cheese when I stuffed the chicken. I put Season All about a tablespoon of garlic and a teaspoon of Kitchen Bouquet in the cream of mushroom sauce. I couldn't ask for a better recipe!!! Read More
(3)
Rating: 5 stars
08/28/2007
This recipe was very easy! I added some salt pepper and olive oil to the chicken itself before rolling and a couple of splashes of worcestershire sauce to the cream of mushroom soup for some added flavor. My boyfriend loved it! Read More
(3)