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Chicken rococo

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Ingredients/Components

stick sharp Cheddar cheese - 1 oz
chicken breasts, boned and skinned - 4 item
eggs, beaten - 2 item
dry bread crumbs - 3/4 c
margarine - 1 item
chicken bouillon cube - 1 item
can sliced mushrooms, drained - 1 oz
boiling water - 1 c
chopped onion - 1/2 c
chopped green pepper - 1/2 c
flour - 2 Tbsp
salt - 1 tsp
pepper - 1/4 tsp
cooked white rice - 2 c
cooked wild rice - 2 c

How to make chicken rococo:

Heat oven to 400°. Cut cheese into 8 equal sticks. Cut chicken breasts in half; flatten each to 1/4-inch thickness. Roll each piece around stick of cheese; secure with toothpicks. Dip in eggs, then in bread crumbs. Brown in margarine. Dissolve bouillon cube in water. Cook onion and green pepper in 1/3 cup margarine until tender; add flour, seasonings and bouillon. Cook until thickened. Add rice and mushrooms; pour into large baking dish. Top with chicken; bake at 400° for 20 minutes. Serves 8.

Recipe categories: Main dish, One Dish meal, Chicken breast.

Rating:

4.3

Average rating: 4.3, total votes: 4

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