Firehouse Chicken Broccoli Cheese Rolls

• 12 cup scallion, sliced
• 1 lb sliced mushrooms
• 2 tablespoons dry sherry
• 2 cups broccoli florets
• 6 chicken cutlets
• 2 ounces low-fat swiss cheese
• shredded swiss cheese
• shredded parmesan cheese

1. Pound the chicken cutlets to make them very thin and "rollable".
2. Saute scallions and mushrooms together with dry sherry until soft (about 5 minutes).
3. Add broccoli, then cover pan and simmer until tender.
4. To veggies add 2 ounces swiss cheese.
5. Cook and stir over low heat until cheese is melted.
6. Put about 1 tablespoon of veggie mix onto the center of each cutlet and roll it up; fasten with toothpick.
7. Lay cutlets in greased baking dish and bake at 350 degrees for 30 - 45 minutes or until no longer pink.
8. Sprinkle with shredded swiss and parmesean cheeses.
9. Place under the broiler just until cheese is melted.
10. Serve with rice and bread.
11. NOTE: Be sure to pound the cutlets thin.
12. If they are not thin enough, they take longer to cook and do tend to be a little dry.

scallion, mushrooms, sherry, broccoli florets, chicken cutlets, lowfat swiss cheese, swiss cheese, parmesan cheese

Taken from www.food.com/recipe/firehouse-chicken-broccoli-cheese-rolls-102624 (may not work)