3 chicken breasts, split, skinned & boned, about 1 1/2 lbs.
1 can condensed cream of onion soup
1 c. sm. bread cubes
2 tbsp. chopped parsley
1/2 tsp. oregano
1 can sliced mushrooms (4 oz.)
2 tbsp. butter
1/4 c. water

1. Flatten chicken breasts with flat side of knife.

2. Make stuffing: Combine 3 tablespoons soup, bread cubes, parsley and oregano. Place stuffing in center of each chicken breast. Roll up, tuck in ends. Secure with toothpicks.

3. In skillet, brown chicken and mushrooms in butter. Add remaining soup and water. Cover, cook over low heat 20 minutes or until done. Stir occasionally.