Directions

1. 1. Pound the chicken breasts out to 1/4 inch thickness. If this makes them too big to handle easily, slice them lengthways to make them a manageable size.
2. 2. Put a slice of cheese on each breast, top with some of the broccoli spears. Roll up jellyroll style, fasten with toothpicks.
3. 3. Heat the butter in a heavy skillet over medium heat. Put the chicken rolls in the butter, cover and cook for 10 minutes, turning frequently to brown on all sides.
4. 4. Remove the chicken from the pan and reserve, leaving the pan on the burner. Add the mushrooms, onion, oregano and flour; cook for about five minutes while stirring occasionally to keep anything from burning.
5. 5. Pour in the chicken broth and scrape the bottom of the pan to loosen up the flavor bits stuck to the bottom. Stir to combine thoroughly.
6. 6. Return the chicken rolls to the pan, cover and let cook for five to ten minutes or until gravy has reached desired thickness.