chicken and portobello rollups

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• heat olive oil in a skillet over medium heat. stir in garlic, and cook until it begins to turn golden brown, about 1 minute. add the mushroom, red pepper, and asparagus; season with seasoned salt and oregano, then gently cook until softened. pour mixture a plate, and allow to cool.
• preheat oven to 375 degrees f (190 degrees c). spray a small, glass baking dish with cooking spray and set aside.
• place each chicken breast between two sheets of plastic wrap, and pound to 1/4-inch thick. evenly divide the portobello, red pepper, and asparagus among the flattened chicken breasts. roll up and secure with toothpicks. place into prepared baking dish.
• bake chicken in preheated oven until no longer pink, about 30 minutes. meanwhile, stir together cream of mushroom soup and milk in a saucepan over medium-high heat. bring to a simmer, then reduce heat to low, and keep warm while chicken cooks.
• to serve, remove toothpicks from chicken, slice each in half at an angle, and place a serving platter or individual plates. ladle cream of mushroom soup overtop.