MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jo Parodi's Stuffed Chicken Breasts
 Categories: Poultry, Chicken, Mushroom, Italian
      Yield: 6 servings
 
      1 lg Onion; sliced
      1 cn Mushrooms, sliced
           - drained & liquid reserved
      1    Celery rib; thinly sliced
      1 tb Olive oil
      1    Egg *
      1 tb Parsley; chopped
      2 tb Bread crumbs
      1 tb Parmesan cheese; grated **
      1 c  Mozzarella cheese **
    1/4 ts Salt
    1/4 ts Pepper
      6    Whole chicken breasts;
           - boneless
     21 oz Golden mushroom soup
           - (2 cans, condensed soup)
 
  * can use egg substitute

  ** can use low fat cheese.

  Can be assembled ahead of time, refrigerated and cooked the
  following night.
  
  Saute first 3 ingredients in oil until limp. Add next five
  ingredients and salt and pepper. Mix well. Sprinkle chicken breasts
  lightly with salt and pepper and fill generously with the onion
  mixture. Roll up and secure with toothpicks. Arrange in shallow
  3 qt baking dish. Empty soup into bowl. Place mushroom liquid in
  empty soup can and add enough water to half fill the can. Add to
  soup and mix well. Pour over chicken. Bake in 350 F oven for
  1 hour, basting occasionally with sauce in dish. Remove toothpicks
  and serve. Good with rice.
  
  Recipe by Ciao Lets Eat by Jo Parodi Family's Recipe Collection
  
  Dorothy's note: A collection of recipes tested in the kitchen of Jo
  Parodi in a cookbook created with love for her family and friends. A
  colleague has allowed me to borrow his mother's present to him, and
  lucky for us, Mrs. Parodi has given her permission for me to post
  some of the family recipes from her 1973 cookbook.

  Typed by Dorothy Hair 7/94

  From: Dorothy Hair
  Date: 07-10-94
 
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