Chicken Roulade

• 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

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.

chicken, bacon flavored crackers, pimiento, onion, celery, egg, chives, poultry seasoning, flour, condensed golden mushroom soup, milk

Taken from www.food.com/recipe/chicken-roulade-69688 (may not work)