 |
Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Our kids always liked this chicken dish, and they are picky, picky. Back then I used to run the mushrooms through the blender so they didn't know they were in there. It worked. This recipe came from The Seattle Times, 1984. I hope you enjoy it as much as we have over the years. We serve this with pasta. Ingredients:
6 boneless skinless chicken breasts |
salt and pepper, to taste |
3 tablespoons dijon mustard |
italian seasoning, to taste |
6 slices mozzarella cheese |
1/2 cup flour |
2 tablespoons olive oil |
2 large scallions, minced |
2 garlic cloves, minced |
1/2 lb sliced mushrooms |
2 large tomatoes, peeled, seed and chopped |
1/2 cup mozzarella cheese, shredded |
1/4 cup finely minced fresh parsley |
Directions:
1. Pound each chicken breast between plastic until flattened.
2. Sprinkle with salt and pepper and spread 1/2 Tablespoon Dijon over each.
3. Sprinkle each breast with Italian seasoning.
4. Arrange 1 slice mozzarella on each breast and roll tightly; tie with string.
5. Sprinkle roll-ups with salt and pepper and roll in flour.
6. Heat oil in large pan and saute rolls till brown all over. Place on a warm dish.
7. Remove strings and keep in barely warm oven.
8. In same pan add scallions and garlic and cook a few minutes. Add mushrooms and saute till mushrooms water out, about 5 minutes or so.
9. Add tomatoes and cook 2-3 minutes.
10. Season sauce with salt and pepper and Italian seasoning to your taste.
11. Return chicken rolls to sauce and bubble till slightly thickened, basting the rolls. Add more seasoning if needed.
12. Place rolls in oven-proof dish, cover with sauce, sprinkle with shredded mozzarella and place under broiler till cheese melts.
13. Sprinkle with parsley.
|
|