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Rolled Chicken Washington Recipe

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This recipe for Rolled Chicken Washington is from White Family Cookbook , 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 (2/3 c.) broiled chopped mushrooms, drained
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1/2 c. light cream
1/4 tsp. salt
dash cayenne pepper
1 1/4 c. shredded sharp cheddar

6 or 7 boned whole chicken breasts
all-purpose 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 and cayenne. Cook until mixture becomes very thick. Stir in cheese and cook over very low heat stirring constantly until cheese is melted. Turn mixture into pie plate. Cover, chill thoroughly, about 1 hour. Cut the firm cheese mixture into 6-7 equal portions, shape into short sticks.
Remove skin from breasts. To make cutltets, place each piece of chicken, boned side up between two pieces of saran (overlap meat where chicken breast is split). Working out from center, pound with mallet to form cutlets 1/4" thick. Peel off saran. Sprinkle meat with salt. Place a cheese stick on each chicken breast. Tucking in sides and roll as for jelly roll. Press to seal well.
Dust chicken rolls with flour and dip slightly in beaten egg then roll in fine dry breadcrumbs. Cover and chill chicken rolls thoroughly at least 1 hour. (Or fix ahead - rolls can chill all afternoon or overnight) About 1 hour before serving time fry rolls in deep hot fat (375º) 5 minutes or until crisp and golden. Drain on paper towels. Place rolls in shallow dish and bake in slow oven (325º) about 30-45 minutes. Serve on warm platter

 

 

 

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