Latest Dish Menu Chicken and Portobello Rollups

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Chicken and Portobello Rollups

"Asparagus, portobello mushrooms and pink pepper slices are wrapped in a breast of chook and smothered on your liking of cream of mushroom soup."

Ingredients :

1 tablespoon olive oil
1 teaspoon minced garlic
1 portobello mushroom cap, cut into half of-inch slices
1 big crimson bell pepper, reduce into strips
8 asparagus spears, trimmed
half teaspoon seasoned salt
half teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breast halves
1 (10.Five ounce) can cream of mushroom soup
1 cup milk

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H10M

Heat olive oil in a skillet over medium warmth. Stir in garlic, and prepare dinner till it starts to turn golden brown, approximately 1 minute. Add the mushroom, purple pepper, and asparagus; season with seasoned salt and oregano, then lightly prepare dinner until softened. Pour aggregate onto a plate, and allow to cool.
Preheat oven to 375 stages F (a hundred ninety ranges C). Spray a small, glass baking dish with cooking spray and set apart.
Place each chicken breast between sheets of plastic wrap, and pound to one/4-inch thick. Evenly divide the portobello, red pepper, and asparagus most of the flattened bird breasts. Roll up and stable with toothpicks. Place into organized baking dish.
Bake hen in preheated oven until not crimson, about half-hour. Meanwhile, stir collectively cream of mushroom soup and milk in a saucepan over medium-excessive heat. Bring to a simmer, then reduce warmth to low, and hold warm while chook cooks.
To serve, do away with toothpicks from chook, slice each in half of at an angle, and location onto a serving platter or individual plates. Ladle cream of mushroom soup overtop.

Notes :

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