6 boneless, skinless chicken breasts
3 cups broccoli florets
1 can (10 1/2 oz) condensed cream chicken soup
1/2 cup mayonnaise
1 teaspoon curry powder
1 teaspoon lemon juice
1 cup shredded cheddar cheese
Preheat oven to 350 F.
Place each chicken breast between two pieces of plastic wrap. Using meat mallet pound chicken to 1/8-inch thickness. On each chicken breast place 1/6 the broccoli florets and roll chicken around broccoli. Place rolls with seam side down in 9×13 pan.
Combine condensed soup, mayonnaise, curry powder and lemon juice. Mix well. Spread sauce over chicken. Bake uncovered at 350 F for 30 minutes. Remove from oven and sprinkle with cheese. Return to oven and continue to bake 15-20 minutes longer.
Allow to stand 5 minutes before serving. Serves 6.