Recipe by Chef PotPie
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. Posted for Zaar World Tour II.
- 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 See How It's Made
- Pound each chicken breast between plastic until flattened.
- Sprinkle with salt and pepper and spread 1/2 Tablespoon Dijon over each.
- Sprinkle each breast with Italian seasoning.
- Arrange 1 slice mozzarella on each breast and roll tightly; tie with string.
- Sprinkle roll-ups with salt and pepper and roll in flour.
- Heat oil in large pan and saute rolls till brown all over. Place on a warm dish.
- Remove strings and keep in barely warm oven.
- 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.
- Add tomatoes and cook 2-3 minutes.
- Season sauce with salt and pepper and Italian seasoning to your taste.
- Return chicken rolls to sauce and bubble till slightly thickened, basting the rolls. Add more seasoning if needed.
- Place rolls in oven-proof dish, cover with sauce, sprinkle with shredded mozzarella and place under broiler till cheese melts.
- Sprinkle with parsley.