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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rolled Chicken Washington Recipe

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This recipe for Rolled Chicken Washington is from A Selection of Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c finely chopped fresh mushrooms or 1, 3 oz can, drained
2 Tbsp butter
2 Tbsp flour
1/2 c light cream
1/4 tsp salt
1 1/4 c shredded sharp cheddar cheese
dash cayenne pepper
6 or 7 boned whole chicken breasts
flour
2 slightly beaten eggs
3/4 c. fine dry bread crumbs
Directions:
Directions:
For cheese filling: Cook mushrooms in butter about 5 minutes. Blend in flour, stir in cream. Add salt & cayenne, cook and stir until very thick. Stir in cheese, cook over low heat until cheese is melted. Turn mixture into pie plate. Cover, chill thoroughly, at least 1 hour. Cut the firm cheese mixture into 6 or 7 short sticks.

Skin breasts. Place each breast, boned side up, between wax or saran paper. Pound to 1/4" thick, overlapping where breasts are split. Remove paper, sprinkle with salt. Place a cheese stick in each breast. Tucking in sides, roll chicken as for jellyroll. Press to seal. Dust chicken rolls with flour. Dip in slightly beaten eggs, then roll in bread crumbs. Cover and chill at least one hour or overnight.

About an hour before serving, fry rolls in deep hot fat (375º) for 5 minutes or until crisp and golden brown. Drain on paper towels. Place in shallow baking dish and bake at 325º for 30-45 minutes. Makes 6 or 7 servings.

 

 

 

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