This is one of the first recipes I ever made for Diane. And it was totally sweet. And then I totally lost the Campbell’s soup advertisement cookbook pamphlet in which I found the recipe. 10.5 years later, I found the recipe again online. Here it is. It is still totally sweet. I modified it a bit, mostly to respond to today’s larger, ridiculous chicken breasts, and also to use Swiss cheese.
| Stuffed Chicken Breasts with Mandarin Orange Sauce |
Recipe Type: Entree
Author:
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 6
From a Campbell’s Soup recipe booklet, modified by Tony
Ingredients
- 3 large skinless, boneless chicken breasts (about 2 pounds)
- 6 thin slices prosciutto
- 6 slices mozzarella cheese or swiss cheese
- 2 tbsp olive oil
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 3/4 cup orange juice
- 1 tbsp country-style Dijon mustard
- 1 tbsp dry white wine
- 1 tbsp chopped fresh sage leaves or 1 teaspoon ground dried sage leaves
- 1 tsp dried parsley flakes
- 1 tsp packed brown sugar
- 1/2 tsp onion powder
- 1/4 tsp dried tarragon leaves, crushed
- 1 heavy dash Garlic powder
- 1 cup drained Mandarin orange segments (use the tallish but not giant can)
Instructions
- Cut each chicken breast in half to make two roughly square pieces. In each square, cut a lengthwise pocket.
- Stuff each pocket 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 together in a bowl. Add mandarin orange segments and stir together. Pour over chicken in skillet.
- Heat to a boil. Reduce the heat to low. Cover and cook for 5-10 minutes or until the chicken is cooked through.