These tasty baked chicken breasts are stuffed with a mixture of mushrooms, mozzarella cheese, and other vegetables. The sauce calls for tomato soup but cream of mushroom soup or a seasoned bechamel sauce may be used as well. Or use a jar of prepared chicken gravy and omit the water.
- 6 boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium onion, sliced
- 4 ounces sliced mushrooms
- 1 rib celery, thinly sliced
- 1 egg, beaten
- 1 tablespoon chopped fresh parsley
- 2 tablespoons fine dry breadcrumbs
- 2 teaspoons grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- Salt and pepper
- 1 can (10 1/2 ounces) condensed tomato soup or cream of mushroom
- 1/2 cup water
- 1/2 teaspoon leaf
- Basil, crumbled
Place chicken pieces between sheets of plastic or waxed paper and gently pound with a meat mallet to flatten evenly. Be careful not to tear or break through.
In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender. Add egg, parsley, breadcrumbs, Parmesan cheese, and mozzarella cheese. Stir to blend well.
Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture. Roll up and secure with toothpicks.
Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls.
Mix soup with 1/2 cup water and the basil; pour over chicken.
Bake at 350 F, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour.
Remove toothpicks and serve with hot cooked rice or potatoes.