Recipe by Arthur Marania
"Asparagus, portobello mushrooms and red pepper slices are wrapped in a breast of chicken and smothered to your liking of cream of mushroom soup."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
portobello mushroom cap, cut into 1/2-inch slices
red bell pepper, cut into strips
asparagus spears, trimmed
4 (6 ounce)
skinless, boneless chicken breast halves
1 (10.5 ounce) can
cream of mushroom soup
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!
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.
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.
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.
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.
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!
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Portobello Rollups
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 120
From the bird to the sides to the cranberry sauce and the pie, it's all here for you.
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Chicken breasts are rolled around asparagus and cheese, breaded, and baked.
It may look worky, but this elegant meal is surprisingly easy to prepare.
See how to make a classic chicken dish you won't want to miss.