Ingredients:
4 boneless skinless chicken breast halves
3/4 cup herb seasoned stuffing mix
2 1/2 ounces canned mushrooms, drained
1 tablespoon fresh parsley, snipped
2 -3 tablespoons chicken broth
1 tablespoon butter, melted
2 tablespoons canola oil
3/4 cup chicken broth
3/4 cup half-and-half cream
4 teaspoons flour
2 tablespoons fresh chives, snipped
2 cups corkscrew macaroni, cooked and drained (optional)
1/2 teaspoon ground sage
Directions:
Place chicken between 2 sheets plastic wrap; using the flat side of a meat mallet, lightly pound the chicken breast to form 1/8-inch-thick rectangles.
Toss togerther stuffing mix, mushrooms, parsley, and dash pepper; toss with the 2 to 3 tablespoons broth and the butter.
Spoon one-forth of the mixture onto small end of each chicken breast; fold in long sides of chicken and roll up into a spiral, starting from the short edge; secure with wooden toothpicks.
In a medium skillet brown chicken on all sides in hot oil; add the 3/4 cup chicken broth and the sage; bring to boiling.
Reduce heat; simmer covered, about 15 minutes or until chicken is no longer pink, turning rolls halfway through cooking; Remove chicken rolls; keep warm.
Stir cream into flour; add to drippings; cook and stir until thickened and bubbly; cook and stir 1 minute more.
Stir in chives; return chicken to pan; heat through; Serve over pasta.
Note: make ahead tip; Prepare chicken rolls but do not cook; cover and chill up to 4 hours, continue as above.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.