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Rolled chicken washington

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Ingredients/Components

butter or margarine - 2 Tbsp
salt - 1/4 tsp
all-purpose flour - 2 Tbsp
light cream - 1/2 c
shredded sharp Cheddar cheese
fine dry bread crumbs - 3/4 c
slightly beaten eggs - 2 item
cayenne pepper - 1/4 tsp
finely chopped mushrooms fresh or canned - 1/2 c
deboned, skinned whole chicken breasts - 8 item

How to make rolled chicken washington:

Cheese Filling: Cook mushrooms in butter for 5 minutes. Blend in flour; stir in cream. Add salt and pepper; cook and stir until mixture becomes very thick. Stir in cheese; cook over very low heat, stirring constantly, until cheese is melted. Turn mixture onto pie plate; cover and chill overnight.

Cutlets: Place each piece of chicken (boned side up) between 2 pieces of waxed paper. Working out from center, pound with wooden mallet to form cutlets not quite 1/4-inch thick. Peel off waxed paper; sprinkle meat with salt.

Cut firm cheese mixture into 8 equal portions; shape into short sticks. Place a cheese stick on each chicken breast, tuck in sides and roll chicken as for a jelly roll. Press to seal. Dust chicken rolls with flour; dip in slightly beaten egg, then roll in fine dry bread crumbs. Cover and chill chicken rolls thoroughly. About an hour before serving time, fry rolls in deep hot fat (375°) for 5 minutes, or until crisp and golden brown. Drain on paper towels. Place rolls in shallow baking dish; bake at 325° for 30 to 45 minutes. Serve on warm platter. Makes 8 servings.

Recipe categories: Low Carb, High in..., High protein.

Rating:

4.3

Average rating: 4.3, total votes: 3

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