Savory Chicken Roulade

Ingredients

1/4 c. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 1/2 c. coarsely crumbled bacon-flavored crackers
1 (2 oz.) jar diced pimento
1/4 c. chopped parsley
1 egg, beaten
1/2 tsp. poultry seasoning
black pepper to taste
2 Tbsps chopped chives
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4 lg. chicken breasts
All purpose flour
1/4 c. vegetable oil
2 (10 3/4 oz.) can golden mushroom soup, undiluted
1/4 c. Milk
Couple dashes of Thyme

Instructions

Skin, bone, split and pound chicken breasts to 1/4 inch thickness; set aside. Heat butter in a medium saucepan until hot, but not smoking. Saute onions and celery in butter for 5 minutes. Add cracker crumbs, pimento, parsley, egg, poultry seasoning, pepper; and chives, mix. Spoon the stuffing mixture into the center of the chicken pieces, leaving 1/2 inch edge all around. Roll chicken up from narrow end and fasten with wooden toothpicks. Coat lightly with flour. Heat oil in skillet and lightly brown the chicken rolls in the hot oil. Place rolls in a shallow baking dish. Blend together the soup, thyme, and milk until smooth; pour over rolls. Cover with foil and bake at 350 degrees for 45-50 minutes.

This is especially good with the cooked sauce served over mashed potatoes. I make this recipe and for a really quick dinner, I will make it using bone in chicken breasts that have been coated in seasoned flour, then lightly browned. I skip the whole, de-boning, and stuffing part and just do the soup over the breaded breasts.

My mom made this in April of 1980 for my wedding engagement party dinner. I've always loved it and so do my children. If I'm not making it with the stuffing part of the recipe I usually add a little bit of thyme to my sauce. Stephanie Borge Seley Oct.2014

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Chicken · roulade · savory chicken roulade · chicken roulade with golden mushroom soup