Chicken breasts stuffed with prosciutto and mozzarella cheese served in sweet and savory sauce...it's special enough for company, but easy enough for everyday!
cost per recipe: $13.68
The price is determined by the national average.
skinless, boneless chicken breast halves (4 breast halves)
slices thin prosciutto
slices mozzarella cheese
tablespoon olive oil
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup orange juice
tablespoon country-style Dijon-style mustard
tablespoon dry white wine
tablespoon chopped fresh sage leavesor 1 teaspoon ground dried sage leaves
teaspoon dried parsley flakes
teaspoon packed brown sugar
teaspoon onion powder
teaspoon dried tarragon leaves, crushed
dash garlic powder
cup drained mandarin oranges in light syrup
Cut a lengthwise pocket in each chicken breast. Stuff each breast with 1 slice of prosciutto and 1 slice of cheese.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.
Stir the soup, orange juice, mustard, wine, sage, parsley, sugar, onion powder, tarragon and garlic powder in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Add the Mandarin orange segments to the skillet and heat through.
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
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