Stuffed Chicken Breasts with Mandarin Orange Sauce
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!
Ingredients
1 skinless, boneless chicken breast halves (4 breast halves)
4 slices thin prosciutto
4 slices mozzarella cheese
1 tablespoon olive oil
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.75 cup orange juice
1 tablespoon country-style Dijon-style mustard
1 tablespoon dry white wine
1 tablespoon chopped fresh sage leavesor 1 teaspoon ground dried sage leaves
1 teaspoon dried parsley flakes
1 teaspoon packed brown sugar
0.5 teaspoon onion powder
0.25 teaspoon dried tarragon leaves, crushed
1 dash garlic powder
0.5 cup drained mandarin oranges in light syrup
4 slices thin prosciutto
4 slices mozzarella cheese
1 tablespoon olive oil
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.75 cup orange juice
1 tablespoon country-style Dijon-style mustard
1 tablespoon dry white wine
1 tablespoon chopped fresh sage leavesor 1 teaspoon ground dried sage leaves
1 teaspoon dried parsley flakes
1 teaspoon packed brown sugar
0.5 teaspoon onion powder
0.25 teaspoon dried tarragon leaves, crushed
1 dash garlic powder
0.5 cup drained mandarin oranges in light syrup
Instructions
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.
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.
Stuffed Chicken Breasts with Mandarin Orange Sauce
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!
Directions
Print
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.
Ingredients
1 skinless, boneless chicken breast halves (4 breast halves)4 slices thin prosciutto4 slices mozzarella cheese1 tablespoon olive oil1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.75 cup orange juice1 tablespoon country-style Dijon-style mustard1 tablespoon dry white wine1 tablespoon chopped fresh sage leavesor 1 teaspoon ground dried sage leaves1 teaspoon dried parsley flakes1 teaspoon packed brown sugar0.5 teaspoon onion powder0.25 teaspoon dried tarragon leaves, crushed1 dash garlic powder0.5 cup drained mandarin oranges in light syrup
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