Chicken breasts are stuffed with mozzarella cheese, bread crumbs, and herbs.
Cook Time: 1 hour - personally I would reduce. Check your chicken around 45 minutes. Mine turned out a little dry, but still very yummy!
Total Time: 1 hour
Ingredients:
•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
•1/2 cup water
•1/2 teaspoon leaf basil, crumbled
Preparation:
Place chicken pieces between sheets of plastic wax; 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, bread crumbs, 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°, basting occasionally with sauce in the baking dish, for 1 hour (see note above). Remove toothpicks and serve with rice or potatoes. Serves 4 to 6.
Before baking:
After baking:
