Chicken and Portobello Rollups The Best Recipes

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Chicken and Portobello Rollups

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

Ingredients :

1 tablespoon olive oil
1 teaspoon minced garlic
1 portobello mushroom cap, cut into 1/2-inch slices
1 huge crimson bell pepper, reduce into strips
eight asparagus spears, trimmed
1/2 teaspoon seasoned salt
half of teaspoon dried oregano
four (6 ounce) skinless, boneless bird breast halves
1 (10.5 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 warmness. Stir in garlic, and prepare dinner till it begins to turn golden brown, about 1 minute. Add the mushroom, purple pepper, and asparagus; season with seasoned salt and oregano, then gently cook dinner until softened. Pour aggregate onto a plate, and allow to cool.
Preheat oven to 375 degrees F (one hundred ninety degrees C). Spray a small, glass baking dish with cooking spray and set apart.
Place each bird breast between two sheets of plastic wrap, and pound to at least one/4-inch thick. Evenly divide the portobello, red pepper, and asparagus the various flattened bird breasts. Roll up and secure with toothpicks. Place into prepared baking dish.
Bake chook in preheated oven till not crimson, about half-hour. Meanwhile, stir together cream of mushroom soup and milk in a saucepan over medium-excessive warmth. Bring to a simmer, then reduce warmness to low, and preserve heat even as bird chefs.
To serve, do away with toothpicks from hen, slice every in 1/2 at an perspective, and region onto a serving platter or person plates. Ladle cream of mushroom soup overtop.

Notes :

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