Rolled Chicken Washington
|Finely chopped mushrooms||1⁄2 Cup (8 tbs) (Fresh)|
|All purpose flour||2 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1 Dash|
|Sharp natural cheddar cheese||5 Ounce, shredded|
|Boneless whole chicken breasts||7|
|All-purpose flour||1 Cup (16 tbs)|
|Eggs||2 , slightly beaten|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
Cook mushrooms in butter, about 5 minutes.
Blend in flour; stir in cream.
Add seasonings; cook and stir till mixture is very thick.
Stir in cheese; cook over very low heat, stirring, till cheese melts.
Turn into pie plate.
Cover; chill 1 hour.
Cut firm cheese mixture into 6 or 7 pieces; shape into short sticks.
Remove skin from chicken breasts.
Place each piece, boned side up, between clear plastic wrap.
Pound out from the center with wood mallet to form cut lets not quite 1/4 inch thick.
Peel off wrap.
Sprinkle meat with salt.
Place a cheese stick on each piece.
Tucking in the sides, roll as for jellyroll.
Press to seal well.
Dust rolls with flour; dip in egg, then in crumbs.
Cover and chill thoroughly at least 1 hour.
An hour before serving, fry rolls in deep, hot fat (375°) for 5 minutes or till golden brown; drain on paper towels.
or, Bake in shallow baking dish at 325° for 30 to 45 minutes.