Stuffed Chicky

By á-5680

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

Details

Servings 6

Preparation

Step 1

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 55 minutes to 1 hour. Remove toothpicks and serve with rice or potatoes. Serves 4 to 6.