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Nutrition Facts (per serving) | |
---|---|
341 | Calories |
12g | Fat |
13g | Carbs |
43g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 341 |
% Daily Value* | |
Total Fat 12g | 15% |
Saturated Fat 4g | 21% |
Cholesterol 146mg | 49% |
Sodium 494mg | 21% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 2g | 5% |
Total Sugars 6g | |
Protein 43g | |
Vitamin C 5mg | 26% |
Calcium 127mg | 10% |
Iron 2mg | 13% |
Potassium 738mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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.
Ingredients
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6 boneless chicken breasts
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1 tablespoon vegetable oil
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1 tablespoon unsalted butter
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1 medium onion, sliced
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4 ounces sliced mushrooms
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1 stalk celery, thinly sliced
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1 large egg, beaten
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1 tablespoon chopped fresh parsley
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2 tablespoons fine dry breadcrumbs
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2 teaspoons grated Parmesan cheese
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3/4 cup shredded mozzarella cheese
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Salt, to taste
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Freshly ground black pepper, to taste
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1 (10.5-ounces) can condensed tomato soup
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1/2 cup water
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1/2 teaspoon crumbled basil leaves
Steps to Make It
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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.
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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.
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Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture. Roll up and secure with toothpicks.
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Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls.
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Mix soup with 1/2 cup water and the basil; pour over chicken.
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Bake at 350 F, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour.
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Remove toothpicks and serve with hot cooked rice or potatoes.
Recipe Variations
- Substitute the condensed tomato soup with cream of mushroom soup.
- Omit the soup and 1/2 cup of water and make about 2 cups of seasoned white sauce or easy gravy.
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