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Rolled Chicken Washington




Source of Recipe


hunter green


List of Ingredients




6-7 boned whole chicken breasts

Stuffing:
1⁄2 cup finely chopped mushrooms
2 tablespoons butter or margarine
2 teaspoons flour
1⁄2 cup light cream
1 1⁄4 cups grated sharp cheddar cheese
1⁄4 teaspoon salt
Dash cayenne pepper, or to taste
Flour for dredging
2 slightly beaten eggs
3⁄4 cup dry bread crumbs



Recipe



Saute mushrooms in butter about 5 minutes. Blend in flour, then stir in cream. Over very low heat, add seasonings and stir until mixture is very thick. Add grated cheese and stir until cheese melts. Leave it in the pan, or turn into pie plate, and chill for 1 hour.

Remove skin from breasts. Place boned side up, overlapping meat where necessary.

Cover with plastic; pound out from the center to 1⁄4-inch thickness. Peel off wrap and sprinkle with salt.

Remove chilled cheese mixture and cut into 6-7 slices, enough for each chicken breast, and place one slice into each breast. Tuck sides toward center, roll each breast. Press to seal seam.

Dust rolls with flour, dip in eggs, then crumbs. Cover and chill thoroughly, at least one hour.

Fry rolls in deep, hot fat for 5 minutes or till golden brown; drain on paper towels.

Bake in shallow baking dish at 325 degrees for 30-45 minutes.