I made this dish the other night for dinner, but I modified the recipe somewhat. I only used 3 chicken breasts, instead of 6 but I used the whole amount of stuffing. I followed the advice of other reviewers and added about 3 large cloves of garlic, a medium onion and a splash of red wine to the mushroom mixture while sauteeing. I also added less bread crumbs (2/3 cup at most). Before stuffing the breasts with the mushroom mixture, I put a few tbsp of cream cheese in each breast and then placed the mushrooms on top and rolled up. For the "sauce", I combined about a half a can of cream of mushroom soup which I had leftover with about 1/2 cup of 10% cream. I poured the sauce over the breasts and then aprinkled with bread crumbs and baked at 350 for about 40 minutes. The end result was quite tasty and we will likely make again. However, there was not enough sauce for us, I would double the ingredients for this next time (there was barely enough to pour over the chicken).
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I made this dish the other night for dinner, but I modified the recipe somewhat. I only used...