2 boneless split chicken breasts
Julienne carrots and zucchini
Parsley
Salt and pepper
1 can cream of mushroom soup
Chopped scallions
Parsley

Stuff chicken breasts with carrots, zucchini, parsley, salt and pepper. Roll and secure with toothpicks. Saute in oil, turning to cook each side. To pan add soup, scallions and parsley. Cover and cook for 30 minutes. If needed, thin sauce slightly with a little milk. Serve with rice.