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Rolled Chicken Washington Recipe

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This recipe for Rolled Chicken Washington, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, July 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c chopped mushrooms
2 tbsp butter
2 tbsp flour
1/2 c light cream
1/4 tsp salt
dash cayenne pepper
5 oz sharp cheddar cheese, shredded
6 or 7 boned whole chicken breasts
flour
2 eggs, slightly beaten
3/4 c fine bread crumbs

Directions:
Directions:
Cook mushrooms in butter, about 5 minutes. Blend in flour, stir in cream, add seasoning, cook and stir until mixture is very thick. Stir in cheese, cook over very low heat, stirring till cheese melts. Turn into pie plate, cover and chill for at least one hour. Cut firm cheese mixture into 6 or 7 pieces; shape into short sticks.
Place chicken breasts, boned side up, between clear plastic wrap. (overlap meat where split) pound out from the center with wood mallet to form cutlets not quite 1/4 inch thick. Peel off wrap, sprinkle meat with salt, place a cheese stick on each piece tucking in the sides, roll as for jellyroll. Press to seal well. Dust rolls with flour; dip in egg, then in crumbs. Cover and chill thoroughly-at least one hour.
An hour before serving, fry rolls in deep hot fat for 5 minutes or until golden brown, drain on paper towels. Bake in shallow baking dish at 325 for 30 to 45 minutes

Number Of Servings:
Number Of Servings:
6 to 7
Personal Notes:
Personal Notes:
Carroll Murphy a friend and co worker at Ohio University gave me this recipe.

 

 

 

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