Chicken Roulade
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- 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
- Flatten chicken breasts with wooden mallet.
- Saute onion and celery in butter; add remaining ingredients except soup.
- Mix thoroughly.
- Put 1 Tbsp above dressing in center of each breast.
- Roll and fasten with toothpicks.
- Roll in flour; brown in oil.
- Put in casserole dish and add any leftover dressing.
- Mix milk and soup and pour over all; cover with foil.
- Bake at 350 degrees for 45 minutes to 1 hour.
- Can be refrigerated overnight and baked again for 1 hour at 300 degrees prior to serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).