Real Recipes From Real Home Cooks ®

rolled chicken washington

(2 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

Church suppers I've made this with Swiss cheese and ham, also. Very good.

(2 ratings)

Ingredients For rolled chicken washington

  • 1/2 cup fresh mushrooms, finely chopped
  • 2 tbsp. butter or margarine
  • 2 tbsp. flour
  • 1/2 cup light cream
  • 1/4 tsp. salt, plus additional
  • dash cayenne pepper
  • 5 oz. sharp natural cheddar cheese, shredded, 1 1/4 cups
  • 6 whole chicken breasts, boned
  • 2 eggs, slightly beaten
  • 3/4 cup fine dry bread crumbs
  • oil for frying

How To Make rolled chicken washington

  • 1
    In small skillet, cook mushrooms in butter for 5 minutes. Blend in the 2 Tbspl. of flour. Stir in the cream. Add salt and cayenne pepper. Cook, stirring til the mixture is very thick. Add cheese and simmer, stirring til cheese melts. Turn mixture into a pie plate. Cover and chill for 1 hour. Cut into 6 pieces, shaping into short sticks.
  • 2
    Remove skin from chicken breasts. Place each piece of chicken between plastic wrap and pound out with a wooden mallet to form cutlets not quite 1/4 inch thick. Peel off the wrap. Sprinkle the chicken with more salt.
  • 3
    Put a cheese stick on each piece, tucking in the sides. Roll as you would if you were making a jelly roll. Press to seal well. Dust the rolls with flour. Dip rolls into the egg, then in the bread crumbs. Cover and chill thoroughly for at least 1 hour. An hour before serving, preheat oven to 350. Fry rolls in a little oil to brown. Transfer to a baking dish and bake for 30 to 45 minutes.

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