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Chicken Roulades

Microwave.Lady's picture
  Chopped mushrooms 1 Cup (16 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), pressed / finely chopped
  Butter/Margarine 3 Tablespoon
  Fine bread crumbs 2 Tablespoon
  Finely chopped parsley 1 Tablespoon
  Ground thyme 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Whole boneless chicken breasts 1 1⁄4 Pound, skinned and pounded to 1/4 inch thickness (2 Pieces)
  Canned cream and mushroom soup 10 3⁄4 Ounce (1 Can)
  Dry white wine 1⁄4 Cup (4 tbs)

1. Combine mushrooms, onion, celery, garlic, and butter in a 1-quart glass bowl. Microwave, uncovered, at Cook Cycle 1 (power level 9) for 6 to 7 minutes, or until vegetables are tender, stirring twice.
2. Add bread crumbs, parsley, thyme, salt, and pepper to vegetable mixture. Stir to blend.
3. Spread half of the stuffing mixture in the center of each chicken breast. Roll up breasts and fold in the sides. Secure with a toothpick. Arrange roulades in an 10-inch round baking dish. Combine soup and wine and pour over chicken. Cover with wax paper. Microwave at Cook Cycle 2 (power level 10) for 11 1/2 to 15 minutes, or until chicken is cooked. Let stand, covered, 3 to 5 minutes before serving.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
15 Minutes

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