Pesto Chicken Roll-Ups

Directions

1. Preheat the oven to 425°F (220°C). 
2. Place the cutlets between two sheets of plastic wrap. Pound them gently with a meat mallet or the bottom of a heavy skillet to flatten them to 1/4-inch thickness. Spread each with 1/2 tablespoon of the pesto; sprinkle each with 2 tablespoons of the cheese. Starting at the narrow end, roll up each cutlet. Secure with toothpicks. Season as desired. 
3. Heat the oil in large nonstick skillet over medium-high heat. Brown the chicken roll ups all over  for 6 to 8 minutes. Transfer roll-ups to rimmed baking sheet. Bake until cooked through, 8 to 10 minutes. Let stand at least 5 minutes. 
4. Meanwhile, add the mushrooms and water to the skillet. Cook, stirring and scraping up any brown bits for 5 minutes or until mushrooms are softened. Stir the soup, milk and lemon juice into the skillet. Simmer, stirring occasionally, for 3 minutes or until sauce is smooth and thickened. Season as desired. 
5. Remove the toothpicks from the chicken. Serve the rollups and sauce over the pasta. Sprinkle with parsley.