4 lg. chicken breasts

Skinned, boned, split and pounded to 1/4 inch thickness.

Heat 1/4 cup butter. Add 1/2 cup finely chopped onion and 1/2 cup fine chopped celery. Saute about 5 minutes. Add:

1 1/2 c. coarsely crumbed bacon flavor crackers
1 (2 oz.) jar diced pimiento, drained
1/4 c. chopped parsley
1 egg, beaten
1 tsp. poultry seasoning
1/4 tsp. coarsely ground pepper

Mix well and spoon mixture onto centers of prepared chicken breasts, leaving 1/2 inch on all sides. Roll from narrow end and fasten with toothpick. Coat lightly with flour. Brown lightly in 1/4 cup oil in heavy skillet.

Remove to shallow baking dish. Pour over chicken rolls a mixture of: 1 (10 3/4 ounce) can golden mushroom soup mixed with 1/4 cup sherry. Cover with foil.

At this point the dish may be refrigerated for baking later. Bake, covered, at 350 degrees for 45 to 50 minutes. Serve with rice. Makes 8 rolls. Note: Pimiento is optional. Milk may be substituted or sherry.