Stuffed Chicken In Mushroom Sauce


  1. Cut back part of the chicken and lay flat on a tray. Place shanghai mix and arrange eggs in the center of the chicken and roll carefully. Secure chicken roll with evenly spaced twine.
  2. In a pot, combine cream of mushroom, oregano, thyme, water and simmer for 5 minutes.
  3. Add chicken and cook covered over low heat for 40 minutes or until chicken is done. Cool a bit then slice chicken and set aside.
  4. To sauce, add mushrooms and Baguio beans. Simmer until Baguio beans turn bright in color and become tender.
  5. Place sauce on platter then top with chicken slices. Arrange mushrooms and Baguio beans. Serve extra sauce on the side.

Makes 8 servings.