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Prep Time: 50 Minutes Cook Time: 60 Minutes |
Ready In: 110 Minutes Servings: 6 |
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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. 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.
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