Recipe for Jo Parodi's Stuffed Chicken Breasts


1 large onion; sliced
1 can mushrooms, sliced drained & liquid; reserved
1 celery stalk; thinly sliced
1 tablespoon oil, olive
1 egg
1 tablespoon parsley; chopped
1 tablespoon cheese, parmesan; grated
1 cup cheese, mozzarella low fat
1 salt
1 pepper
6 chicken breasts, whole
21 oz soup, golden mushroom (2 cans, cond; ensed soup)


Saute first 3 ingredients in oil until limp. Add next five ingredients and 1/4 teaspoon each salt and pepper. Mix well. Sprinkle chicken breasts lightly with salt and pepper and fill generously with the onion mixture. Roll up and secure with toothpicks. Arrange in shallow 3 quart baking dish. Empty soup into bowl. Place mushroom liquid in empty soup can and add enough water to half fill the can. Add to soup and mix well. Pour over chicken. Bake in 350 degree oven for 1 hour, basting occasionally with sauce in dish. Remove toothpicks and serve. Good with rice. Serves 6 large or 12 small servings.

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