Yield: 6 servings
|\N \N||-typed by Dorothy Hair 7/94|
|1 large||Onion; sliced|
|1 can||Mushrooms, sliced drained & liquid reserved|
|1 \N||Celery stalk; thinly sliced|
|1 tablespoon||Oil, olive|
|1 tablespoon||Parsley; chopped|
|2 tablespoons||Bread crumbs|
|1 tablespoon||Cheese, Parmesan; grated|
|1 cup||Cheese, Mozzarella low fat|
|6 \N||Chicken Breasts, whole|
|21 ounces||Soup, Golden Mushroom (2 cans, condensed soup)|
Saute first 3 ingredients in oil until limp. Add next five ingredients and ¼ 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.
"Ciao Lets Eat" by Jo Parodi Family's Recipe Collection typed by Dorothy Hair 7/94
Dorothy's note: A collection of recipes tested in the kitchen of Jo Parodi in a cookbook created with love for her family and friends. A colleague has allowed me to borrow his mother's present to him, and lucky for us, Mrs. Parodi has given her permission for me to post some of the family recipes from her 1973 cookbook. From: Dorothy Hair Date: 07-10-94 Submitted By GAIL SHIPP On 04-24-95