1/4 c. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 1/2 c. coarsely crumbled bacon-flavored crackers
1 (2 oz.) jar diced pimento
1/4 c. chopped parsley
1 egg, beaten
1/2 tsp. poultry seasoning
1/4 tsp. black pepper
4 lg. chicken breasts
All purpose flour
1/4 c. vegetable oil
1 (10 3/4 oz.) can golden mushroom soup, undiluted
1/4 c. sherry or milk (or 1/8 c. each)

Skin, bone, split and pound chicken breasts to 1/4 inch thickness; set aside. Heat butter in a medium saucepan until hot, but not smoking. Saute onions and celery in butter for 5 minutes. Add cracker crumbs, pimento, parsley, egg, poultry seasoning and pepper; mix. Spoon the stuffing mixture into the center of the chicken pieces, leaving 1/2 inch edge all around. Roll chicken up from narrow end and fasten with wooden toothpicks. Coat lightly with flour. Heat oil in skillet and lightly brown the chicken rolls in the hot oil. Place rolls in a shallow baking dish. Blend together the soup and sherry until smooth; pour over rolls. Cover with foil and bake at 350 degrees for 45-50 minutes.