Can be assembled ahead of time, refrigerated and cooked the
following night.
Saute first 3 ingredients in oil until limp. Add next five
ingredients and 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 qt 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 F oven for
1 hour, basting occasionally with sauce in dish. Remove toothpicks
and serve. Good with rice.
Recipe by Ciao Lets Eat by Jo Parodi Family's Recipe Collection
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.
