1 can of corn, drained
1 cup of pancake mix
4 tablespoons of chopped onion
1/4 teaspoon of dried thyme
1/8 teaspoon of ground oregano
12 chicken breast fillets, skinless and boneless
salt to taste
1/4 cup of oil
1 can of cream of mushroom soup
1 cup of milk
1 can of corn, drained
1 cup of pancake mix
4 tablespoons of chopped onion
1/4 teaspoon of dried thyme
1/8 teaspoon of ground oregano
12 chicken breast fillets, skinless and boneless
salt to taste
1/4 cup of oil
1 can of cream of mushroom soup
1 cup of milk
In a bowl, mix together the corn, pancake mix, onion, thyme, and oregano
Line a flat surface with parchment paper
Place the chicken breast fillets on the parchment paper
Season with salt
Spread the filling evenly over the breasts and roll up
Secure with toothpicks
In a frying pan, heat the oil
Add the rolls and brown them on all sides
Mix the can of cream of mushroom soup with the milk, add the rolls, cover, and cook for 15 minutes or until tender
Transfer to a hermetically sealed container
To serve, add some milk if the sauce is too thick.
