Saucy Chicken Rolls Makes 6 servings
3 whole chicken breasts (about 2 1/2 lbs.), split, skinned and boned 1 pkg. (10 oz.) chopped spinach, cooked and well drained 2 tbsp. Parmesan cheese 1/4 tsp. savory 1/4 tsp. marjoram 1 can (4 oz.) sliced mushrooms, drained 1 tbsp. shortening 1 can (10 1/2 oz.) condensed cream of mushroom soup
Flatten chicken breasts with back of heavy knife. Combine spinach, cheese, 1/8 tsp. each savory and marjoram; divide between the 6 breasts. Roll up; fasten with toothpicks. In skillet, brown chicken and mushrooms in shortening; pour off fat. Stir in soup and remaining seasonings. Cover; cook over low heat 30 min. Stir now and then. |