- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 portobello mushroom cap, cut into 1/2-inch slices
- 1 large red bell pepper, cut into strips
- 8 asparagus spears, trimmed
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon dried oregano
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup milk
- Heat olive oil in a skillet over medium heat. Stir in garlic, and cook until it begins to turn golden brown, about 1 minute. Add the mushroom, red pepper, and asparagus; season with seasoned salt and oregano, then gently cook until softened. Pour mixture onto a plate, and allow to cool.
- Preheat oven to 375 degrees F (190 degrees C). Spray a small, glass baking dish with cooking spray and set aside.
- Place each chicken breast between two sheets of plastic wrap, and pound to 1/4-inch thick. Evenly divide the portobello, red pepper, and asparagus among the flattened chicken breasts. Roll up and secure with toothpicks. Place into prepared baking dish.
- Bake chicken in preheated oven until no longer pink, about 30 minutes. Meanwhile, stir together cream of mushroom soup and milk in a saucepan over medium-high heat. Bring to a simmer, then reduce heat to low, and keep warm while chicken cooks.
- To serve, remove toothpicks from chicken, slice each in half at an angle, and place onto a serving platter or individual plates. Ladle cream of mushroom soup overtop.