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It's a Stuffed Chicken Recipe

Ingredients

4 skinless, boneless chicken breast halves

1/2 cup vegetable oil

1 cup plum tomato paste

2 tablespoons all-purpose flour

1 teaspoon paprika

1 teaspoon dried rosemary

1 teaspoon dried basil

1 teaspoon dried dill weed

1 teaspoon dried parsley

1 teaspoon dried sage

2 tablespoons vegetable oil

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 teaspoon black pepper

1 (16 ounce) can stewed tomatoes

1 (10.5 ounce) can condensed cream of chicken soup

1 (3 ounce) can sliced mushrooms, drained

Directions

Melt oil in a large skillet over medium high heat. Remove chicken from pan and brown on both sides. Remove chicken from pan and brown on both sides. Place in a glass dish or casserole dish. Sprinkle tomato paste over chicken and pour flour over all. Stir in the paprika, rosemary, basil, dill weed and parsley.

Heat remaining oil in a large skillet over medium heat. Season chicken with salt and pepper. Add chicken mixture and pour over chicken. Cover and simmer for 5 minutes.

Heat remaining oil in a large skillet over medium heat. Sprinkle with mushrooms and continue cooking over medium heat for 15 minutes. Add cream of chicken soup and mushrooms. Cover and simmer for 5 minutes to allow flavors to blend.

Remove chicken from saucepan and cool completely, returning to pan. Remove chicken from pan and shred on both sides. Slice and serve with wine.