2 tablespoons butter
1 tablespoon olive oil
2 green bell peppers, seeded and cut into 1/4 inch chunks
1/4 cup diced onion
1 green bell pepper, sliced into 1 inch cubes
1/2 cup sliced mushrooms
1/4 cup chopped fresh parsley
1/2 cup chopped fresh mushrooms
1/2 cup chopped celery
1/2 cup chopped green chile pepper
1/2 cup chopped fresh oregano
2 teaspoons garlic powder
1 teaspoon dried basil
1 dash hot pepper sauce
1 teaspoon salt
1 teaspoon dried parsley
1 (10 ounce) can condensed tomato soup
2 tablespoons Italian-style seasoning
3 tablespoons all-purpose flour
1/4 cup water
1 cup chicken broth
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the butter, olive oil, green peppers, onion and green bell pepper. Mix together and shape into 1 inch cubes. Place them inside the stuffed chicken breasts.
Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the mushrooms, onions, celery, mushrooms and celery-enriched slices of parsley and carefully extract the juices. Return them to the pan with the chicken breasts. Sprinkle with mushrooms, onion slices and parsley. Simmer over low heat for about 40 minutes.
Stir in the chicken broth, and bring to a boil. Cover, reduce heat to medium-low, and simmer for about 10 minutes, stirring occasionally.
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