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Chicken Romanoff

chef.jackson's picture
Ingredients
  Egg noodles 6 Ounce
  Cottage cheese 12 Ounce
  Sour cream 8 Ounce
  Chopped green onions 3⁄4 Cup (12 tbs)
  Butter/Margarine 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Pepper 1⁄8 Teaspoon
  Chicken breast halves 6
  Monterey jack cheese 4 Ounce
  Eggs 2
  Dry bread crumbs 1 Cup (16 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Chicken bouillon cube 1
  Boiling water 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned sliced mushrooms 4 Ounce
  Chopped pimiento 2 Tablespoon
Directions

Cook egg noodles according to package directions; drain.
Rinse with cold water, and drain again.
Combine next 6 ingredients; mix well.
Add noodles, and toss lightly; set aside.
Place each piece of chicken on waxed paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Place a slice of cheese over each piece of chicken, and top with 1 to 2 tablespoons of noodle mixture.
Fold sides and ends of chicken over noodles and cheese, and secure with wooden picks.
Spoon remaining noodle mixture into a lightly greased 12- x 8- x 2-inch baking dish; set aside.
Dip each piece of chicken in egg; coat with breadcrumbs.
Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides.
Place chicken over noodles in baking dish.
Dissolve bouillon cube in boiling water.
Saute onion and green pepper in 2 tablespoons butter until tender.
Add flour, stirring until smooth; cook 1 minute, stirring constantly.
Gradually add bouillon mixture; cook over medium heat, stirring constantly, until thickened.
Stir in next 4 ingredients, and pour over chicken.
Bake, uncovered, at 400° for 20 to 30 minutes.

Recipe Summary

Cuisine: 
American
Servings: 
6

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