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Chicken Roll-Ups

By

Rate this recipe 4.5/5 (3 Votes)

Ingredients

  • 2 Tbsp vegetable oil, divided
  • 1/4 cup finely chopped yellow onion
  • 1/2 cup finely chopped mushrooms, plus 1 1/2 cups quartered mushrooms
  • 1/2 cup finely chopped broccoli
  • 1 Tbsp grated Parmesan cheese
  • 1 tsp dried basil
  • 4 chicken cutlets, 1/4 inch thick
  • 1 package frozen baby carrots, thawed
  • 1 cup chicken broth

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a large skillet, heat 1 tbsp of oil over medium heat. Add the onion, chopped mushrooms, and chopped broccoli. Cook, stirring until softened, about 5 minutes. Remove from heat, stir in Parmesan, basil and pepper.

Step 2

Divide onion mixture and spread evenly over each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Secure with toothpicks.

Step 3

Wipe fat from skillet with paper towels. Heat remaining oil in skillet over medium high heat. Add chicken, cook, turning frequently, until browned, about 4 minutes.

Step 4

Add quartered mushrooms, broccoli, carrots and broth to skillet. Bring to a boil. Reduce heat to medium low. Cook, covered until chicken is tender, about 10 minutes. Serve immediately.

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