Chicken Roll-Ups

What a great idea-roll-ups stuffed with tasty veggies for a really light and luscious one-dish meal!!!

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

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