2 tablespoons canola oil
1/4 cup finely chopped yellow 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 tablespoon grated parmesan
1 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
4 chicken cutlets, 1/4 inch thick
1 cup chicken broth

In a large skillet, heat 1 tablespoon of oil over medium heat. Add onion, chopped mushrooms, and chopped broccoli. Cook, stirring, until softened, about 5 minutes. Remove from heat; stir in parmesan, basil, and pepper.

Divide onion mixture and spread evenly over each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Secure with toothpicks.

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.

Add quartered mushrooms, broccoli flowerets, and broth to skillet. Bring to a boil. Reduce heat to medium-low. Cook, covered, until chicken is tender, about 10 minutes. Serve immediately.