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Chicken Rococo




Source of Recipe


Giant Eagle


List of Ingredients




1 pkg. CRACKER BARREL Sharp Cheddar Cheese
8 boneless skinless chicken breast halves
2 egg
3/4 cup bread crumbs
1/4 cup butter or margarine
1 chicken bouillon
1 cup water
1/2 cup onion
1/2 cup green pepper
1/3 cup butter or margarine
2 Tbsp. flour
1 tsp. salt
1/4 tsp. black pepper
2 cups MINUTE White Rice
1 cup wild rice
1 jar mushrooms


Recipe



Cut cheese crosswise in half, then cut each half lengthwise into 4 equal sticks. Flatten chicken breasts to 1/4-inch thickness; wrap each breast around stick of cheese. Secure with toothpicks. Dip chicken in eggs, then into crumbs, turning to evenly coat all sides.

Cook chicken in 1/4 cup butter in large skillet until evenly browned on all sides, turning occasionally. Remove from skillet.

Dissolve bouillon in boiling water.

Cook onion and green pepper in 1/3 cup butter in large skillet. Add flour and seasonings; mix well. Gradually add bouillon, stirring until well blended. Cook until thickened, stirring constantly. Add rice and mushrooms; mix well. Spoon into shallow baking dish. Top with chicken.

Bake at 400°F for 20 minutes or until chicken is cooked through. Remove toothpicks before serving.

Yield Amount:
8