Chicken Asparagus

Arthur Marania

"Asparagus w/ portobello mushrooms and red pepper wrapped in a breast of chicken, smothered to your liking of cream of mushroom soup."
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60min servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Cut each chicken breast length wise and spread open.
  2. Place seran wrap over top and flatten down.
  3. Set flattened breats aside.
  4. Pre heat oven to 380 degrees celcius.
  5. Cut red peppers and mushrooms length wise into strips.
  6. Cut the ends off (stem end) the asparagus.
  7. In a frying pan, fry the minced garlic until light brown then add your vegetables.
  8. Stir fry for 3 minutes, then add your oregano and salt.
  9. Place 2 asparagus's length wise on each of your flattened breast w/peppers and mushrooms. Add more or less to your liking.
  10. Wrap the breast around it and tie with twine.
  11. Place on baking sheet and bake for 30 minutes.
  12. Follow instruction on the cream of mushroom soup can.
  13. After breast are done, place on serving tray and drizzle cream of mushroom soup over top.
  14. This recipe can also be used in the bbq.
  15. Instead of stir frying your vegatables, you may grill them on the bbq.
  16. You may grill your wrapped breast in the bbq as well but make sure you soak your twine in water for about 10 minutes or they will burn.
  17. Enjoy!


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