Easy Baked Chicken and Portobello Rollups


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My little monkey is a huge fan of rollups. It’s usually turkey rollups she asks for (a piece of deli turkey and cheese rolled up). When she saw this roll up on her plate she was very happy.  This is an easy baked chicken recipe to make for a weeknight dinner or even multiply the recipe for a fancier dinner party. Either way this dish will be a hit.

Chicken and Portobello Rollups

Serves 4

What you need:

  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 portobello mushroom cap, cut into 1/2-inch slices
  • 1 large red bell pepper, cut into strips
  • 8 asparagus spears, trimmed
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried oregano
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup milk
  • salt/pepper/garlic powder
  • 1 tsp worcestershire sauce

What you do:

In a medium skillet add olive oil and cook your garlic until it begins to turn brown. Make sure you are using medium heat, or it may burn. Once it begins to brown add your red pepper and asparagus and season with salt, pepper and oregano.  Let it cook for a little while and when it starts to soften then add your mushrooms. Once your vegetables are cooked until soft take them out of the pan and set them aside to cool.

Make sure to preheat your oven to 375.  Give your baking dish a quick spray of nonstick cooking spray and set it aside.

Next you are going to pound your chicken breasts. You can do this in a heavy duty zip top bag, or between two sheets of waxed paper.  I always beat my chicken with a small cast iron skillet, but you can use a meat hammer or a plate.  You want to thin out your chicken breasts to 1/4 inch thickness.

Once your breasts are thinned divide your vegetable mixture and then place one portion of the veggies in the middle of the chicken breast. Then roll the chicken around the veggies and secure with a toothpick.  Roll each of your chicken breasts and place them in the baking dish.

Bake for about 30 minutes or until the chicken is cooked through and the juices run clear.

While your chicken is cooking add your mushroom soup to a small saucepan and warm.  Add your worcestershire sauce and milk. Heat and keep warm until chicken is finished cooking.

Once chicken is cooked to serve, remove toothpicks,  cut chicken breasts in half on an angle and then spoon the soup mixture over.

Make it a Meal:

This is nice served over rice. The soup mixture adds a nice gravy. You could also add a side salad to this. This is a pretty well balanced meal if you are doing protein and produce, with the meat and vegetables included in the recipe.

What did we think?

Hubby’s not a big fan of asparagus or mushrooms, so he picked out most of the veggies. However, the little one and I liked it very much.  I added the worcestershire sauce, which the original recipe did not call for. There was just something missing.  I might also add some cheese to the soup, or even use cheddar cheese soup instead of mushroom.  All in all an easy chicken recipe that was quite good.

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