Chicken and Portobello Rollups Recipe - Allrecipes.com
Chicken and Portobello Rollups Recipe
  • READY IN ABOUT hrs

Chicken and Portobello Rollups

Recipe by  

"Asparagus, portobello mushrooms and red pepper slices are wrapped in a breast of chicken and smothered to your liking of cream of mushroom soup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. 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 onto a plate, and allow to cool.
  2. Preheat oven to 375 degrees F (190 degrees C). Spray a small, glass baking dish with cooking spray and set aside.
  3. 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.
  4. 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.
  5. To serve, remove toothpicks from chicken, slice each in half at an angle, and place onto a serving platter or individual plates. Ladle cream of mushroom soup overtop.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2008

This was amazing!! The flavors BURST in your mouth! However, I did make a few alterations just because I honestly can't help it. Here are my alterations: 1.Cut the recipe in 1/2 to serve 2 people, 2. When sauteing the red pepper, asparagus & garlic, add garlic last. Minced garlic doesn't take long to cook & you def. don't want it to burn or it will ruin the dish, 3. Used button mushrooms (thats all i had on hand-worked out fine) 4. Sauted veggies in EVOO & a little butter, 5. After flatening the chicken breast, I seasoned the outside with onion powder, poultry seasoning, & black pepper & little seasoned salt, then rolled up and returned to same pan I cooked veggies in to brown both sides of chicken (also added about little EVOO to pan before putting chicken in), 6. For the sauce on top-I deglazed the pan by adding about 1/4 cup chicken broth to pan & scraping all that good yummy stuff at the bottom, let reduce for about 1 minute, then added the entire can of cream of mushroom soup. I skipped the milk & added about 3 tblpns 1/2 & 1/2. Also seasonsed the sauce w/about 1 tspn poultry seasoning & onion poweder, dash black pepper & little garlic salt. SO GOOD!! Loved it!

 
Most Helpful Critical Review
Jan 16, 2009

The vegetables had a great flavor. The chicken was very, very bland. We did not add the milk to the cream of mushroom soup, as it would have been WAY too watery. I would make this again, but I would marinade the chicken breasts first. The mushroom soup does not add enough flavor to compensate for unseasoned chicken. I think this recipe would be 4 or 5 stars if it was re-engineered a bit.

 

29 Ratings

Feb 15, 2008

this was very good, however i tweaked some of the steps/ingredients. i also added some worcestire and a little bit of fresh grated Parmesan cheese to the mushroom sauce. also be careful which kind of mushroom soup you use. i didn't even need to use milk. the kind of creamy mush soup i got was the perfect consistancy. i would recommend not adding the portabellos in at the same time as the peppers/asparagus, they cook quicker, wait a little bit. i also sprinkled some olive oil on the chicken before putting it in oven. i too, served it over rice. my boyfriend's a chef and really enjoyed it.

 
Sep 11, 2007

Impressive and easy dish. We will make this for company, but will substitute cheese for the mushroom soup to add a touch of elegance. Excellent blend of flavors.

 
Feb 12, 2009

I added feta cheese to the rollup and it was delicious! I also added some worchestershire sauce, as per the reviewers' advice. Adding worchestershire sauce mellows out the saltiness of the mushroom sauce.

 
Nov 14, 2007

This is a recipe with great potential. I did use pepper (and the salt) on the chicken as well as in the sauce. We did like this recipe a lot, as we love asparagus and mushrooms. I served it over white rice. But , the next that I make it I will brown the chicken in a little olive oil and add some worcestshire or other spices to the sauce for a little more flavor. Otherwise, a great recipe. Thanks for the idea!

 
Jul 06, 2009

These were awesome! I sauteed the asparagus with 1 Tblsp minced garlic. Instead of 1 cup of milk in the sauce I added 3/4, and I also added a couple splashes of Worcestershire.

 
May 07, 2009

Wife and family loved it. Some differences to the original recipe: *Added chopped onions *Added more garlic. Added some late to the saute as well as raw to the wrap. *Browned chicken wraps in same pan veggies were cooked. *In the same pan sauteed (what ever fell out of the chicken wrap) onions, mushrooms, garlic then added cream of mushroom. Season with salt and pepper. Served over brown rice

 

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Nutrition

  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 40.7 g
  • 81%
  • Sodium
  • 709 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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