Linda's Chicken Roll-Ups or Not |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This chicken dish can be rolled up or to save time you really don't have to. I normally don't roll mine up. This recipe is delicious! Ingredients:
4 chicken breasts |
1 cup italian seasoned breadcrumbs |
2 cups fresh mushrooms |
2 (10 3/4 ounce) cans low-fat cream of mushroom soup |
2 (10 3/4 ounce) cans cream of chicken soup |
2 -4 tablespoons olive oil or 2 -4 tablespoons vegetable oil |
salt |
pepper |
1 cup shredded cheese |
toothpick (optional) |
egg noodles |
Directions:
1. Flatten chicken breasts on top of wax paper with a meat mallet. Dip in mixed egg and cover with bread crumbs. Fry in vegetable or olive oil just until breasts are brown on both sides.
2. Remove chicken breasts to a baking pan. Fry mushrooms in same pan chicken browned in - add a little more oil first and get hot. Add cooked mushrooms and cheese to center of breasts and roll up (or don't roll up). Keep in place with toothpick's.
3. In separate bowl, mix soups together (add maybe 3/4 can of water) and then pour over chicken. Sprinkle a little cheese on top. Cover with foil and bake at 350°F about 1 hour or until chicken breasts are done.
4. Sever over a bed of cooked egg noodles.
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