Chicken Roulade

Name: Chicken Roulade
Ingredients: 4 -6 boneless skinless chicken breast halves; 1 12-2 cups crushed bacon flavored crackers; 1 (2 ounce) jar chopped pimiento; 12 cup chopped onion; 12 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

11 ingredients

10 steps

Ingredients

4 -6 boneless skinless chicken breast halves
1 12-2 cups crushed bacon flavored crackers
1 (2 ounce) jar chopped pimiento
12 cup chopped onion
12 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.