Chicken Roll-Ups

Ingredients

• 2 Tbsp vegetable oil, divided
• 1/4 cup finely chopped onion
• 1/2 cup finely chopped mushrooms plus 1 1/2 cups quartered mushrooms
• 1/2 cup finely chopped frozen broccoli flowerets, thawed, plus 1 cup whole frozen broccoli flowerets, thawed
• 1 Tbsp grated Parmesan cheese
• 1 tsp dried basil
• 1/4 tsp freshly ground black pepper
• 4 chicken cutlets (4 oz. each), 1/4 inch thick
• 1 pkg (10 oz) frozen baby carrots, thawed
• 1 cup chicken broth

Directions

1. In a large nonstick 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.

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.

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.

4. Add quartered mushrooms, broccoli flowerets, 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.

Serves 4