Chicken Roulade

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: 1 hr 50 mins
• Serves: 4-6

Ingredients

• 4 -6  boneless skinless chicken breast halves
• 1 1⁄2-2  cups  crushed bacon flavored  crackers
• 1 (2 ounce) jar chopped pimiento
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped celery
• 1  egg, slightly beaten
• 2  tablespoons chives
• 1  teaspoon poultry seasoning
•  flour
• 2  cans  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.