Ingredients: |
Ingredients: 8 boneless, skinless chicken breasts
2 tablespoons butter
1 onion, finely chopped
1 clove garlic, crushed
8 ounce package cream cheese, softened
1 egg, beaten
2 tablespoons milk
2 cups dried bread crumbs ( I used Panko)
1 cup wild rice
1 cup brown rice
4 cups water
1/4 cup butter
1/4 cup olive oil
1 green pepper, chopped
1 onion, chopped
1 cup chopped mushrooms
1/4 cup four
1 cup chicken broth
1 1/2 cups light cream or whole milk
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Directions: |
Directions:1. Flatten chicken breast between wax paper. In a small saucepan, melt 2 tablespoons butter and saute onion and garlic until tender. Remove from heat. In a small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.
2. Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.
3. Meanwhile, cook wild rice and brown rice in 4 cups water to cover for 45 minutes. Drain off any remaining water, if necessary.
4. Melt 1/4 cup butter and olive oil in a large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside. In oil remaining in an, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and light cream or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 9x13 inch baking pan. Top with browned chicken bundles.
5. Bake at 350º for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked.
6. If you want to make this early in the day, fill the chicken bundles, roll in bread crumbs, and chill. Do not brown the chicken; never partially cook mean and refrigerate it to finish later. Make the rice mixture and sauce as directed; pour into casserole and chill. When you want to eat, saute the chicken bundles, place them on the rice, and bake as directed, adding 10 minutes to the baking time. |
This recipe for Chicken Rococco is from