Ingredients
6 boneless chicken breasts
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 medium onion, sliced
4 ounces sliced mushrooms
1 stalk celery, thinly sliced
1 large egg, beaten
1 tablespoon chopped fresh parsley
2 tablespoons fine dry breadcrumbs
2 teaspoons grated Parmesan cheese
3/4 cup shredded mozzarella cheese
Salt, to taste
Freshly ground black pepper, to taste
1 (10.5-ounces) can condensed tomato soup
1/2 cup water
1/2 teaspoon crumbled basil leaves
Directions
1
Steps to Make It
2
Place chicken pieces between sheets of plastic or waxed paper and gently pound with a meat mallet to flatten evenly. Be careful not to tear or break through.
3
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4
In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender. Add egg, parsley, breadcrumbs, Parmesan cheese, and mozzarella cheese. Stir to blend well.
5
Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture. Roll up and secure with toothpicks.
6
Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls.
7
Mix soup with 1/2 cup water and the basil; pour over chicken.
8
Bake at 350 F, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour.
9
Remove toothpicks and serve with hot cooked rice or potatoes.