s
skinless boneless chicken breast
red & green peppers (thin julienne cut)
oinon, mushrooms sliced 1 can artichokes sliced spinach fresh or frozen splash white wine 2T chicken broth 1 sm can black olives sliced, minced garlic, can campbells chicken & Herb soup, 1pk parmesan cheese
Steps
1. Cut chicken in half lengthwise
2. pound out chicken very thin and set aside.
3. Cut all vegetables
4. Saute all vegetables in olive oil
5. Add wine and reduce
6. Add broth, seasoning and sprinkle parmesan cheese on top. Move off of burner.
7. Put small amount of vegetable mixture in chicken. Roll up. Secure with toothpick. Place in a casserole dish.
8. Warm up soup and 1/2 can of half & half. Add extra veggies if you have them. Use same saute pan and add some chicken broth if needs more liquid. Pour over chicken rollups. Cover with parmesan cheese. Bake covered for 35-40 minutes at 375 degrees or until done.
