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!
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.
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 mushroom sauce.
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!
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.
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.
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!!!
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!
