Chicken Roulade

Submitted by Whisper

"There's a little bit of prep time for this dish, but the end result is wonderful. I got this recipe many years ago from a friend after having it at a dinner party there."

 

• Ready In: 1hr 50mins
• Ingredients: 11
• Serves: 4

ingredients

• 4-6 boneless skinless chicken breast halves
• 354.88-473.18 ml crushed bacon flavored crackers
• 56.69 g jar chopped pimiento
• 118.29 ml chopped onion
• 118.29 ml chopped celery
• 1 egg, slightly beaten
• 29.58 ml chives
• 4.92 ml poultry seasoning
• flour
• 2 can condensed golden mushroom soup
• milk, to make desired thickness of sauce

directions

1. Flatten chicken breasts with wooden mallet.
2. Saute onion and celery in butter; add remaining ingredients except soup.
3. Mix thoroughly.
4. Put 1 Tbsp above dressing in center of each breast.
5. Roll and fasten with toothpicks.
6. Roll in flour; brown in oil.
7. Put in casserole dish and add any leftover dressing.
8. Mix milk and soup and pour over all; cover with foil.
9. Bake at 350 degrees for 45 minutes to 1 hour.
10. Can be refrigerated overnight and baked again for 1 hour at 300 degrees prior to serving.