Portobello and Chicken Rollups

• servings: 6
• active time: 20 mins
• total time: 50 minutes

Ingredients

1 tbsp. olive oil

1 tsp. minced garlic

1 Portobello mushroom cap, cut into 1/2-inch slices

1 large red bell pepper, cut into strips

8 asparagus spears, trimmed

1/2 tsp. seasoned salt

1/2 tsp. dried oregano

4 (6 oz.) skinless, boneless chicken breast halves

1 (10.5 oz.) can cream of mushroom soup

1 cup milk

Directions

Heat olive oil in a skillet over medium heat

Stir in garlic, and cook until it begins to turn golden brown, about 1 minute

Add the mushroom, red pepper, and asparagus; season with seasoned salt and oregano, then gently cook until softened. Pour mixture onto a plate, and allow to cool

Preheat oven to 375 degrees. Spray a small, glass baking dish with cooking spray and set aside

Place each chicken breast between two sheets of plastic wrap, and pound to 1/4-inch thick

Evenly divide the Portobello, red pepper, and asparagus among the flattened chicken breasts

Roll up and secure with toothpicks. Place into prepared baking dish.

Bake chicken in preheated oven until no longer pink, about 30 minutes

Meanwhile, stir together cream of mushroom soup and milk in a saucepan over medium-high heat. Bring to a simmer, then reduce heat to low, and keep warm while chicken cooks

To serve, remove toothpicks from chicken, slice each in half at an angle, and place onto a serving platter or individual plates

Ladle cream of mushroom soup overtop