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Instructions |
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Preheat oven to 375. Spray glass baking dish. Heat
olive oil and sautee garlic. Add mushroom, pepper
and asparagus. Season with salt and oregano. gently
cook.
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Pound chicken breasts to 1/4 inch thick. Divide vege
mixture evenly. Roll up and secure with toothpicks.
Place in prepared dish. Cook for 30 min at 375.
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Stir cream of mushroom soup, milk and cheese in
saucepan over medium-high heat. Bring to simmer and
reduce to low. Keep warm while chicken cooks
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Serve- remove toothpicks. Slice each breast in half
at angle and place on plate. Ladle soup mixture over
top.
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| Serving
Suggestions |
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Use mozerella, goat or feta cheese
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Originally Submitted
9/8/2011
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