I made this dish for a boy friend a long time ago. He must have liked because he married me. I never cooked it again which might explain why we are no longer married and I am now married to someone who does not care that I do not cook alot and instead choose to make simpler meals.
ROLLED CHICKEN WASHINGTON
6 to 8 skinned and boned chicken breasts
1 egg
Cracker crumbs
CHEESE FILLING:
1/2 c. chopped mushrooms
2 tbsp. butter
2 tbsp. flour
1/2 c. milk
1/4 tsp. salt
Dash cayenne pepper
1 1/4 c. shredded Cheddar cheese
Prepare cheese filling first. Cook mushroom in butter 5 minutes. Blend in flour, stir in milk, salt and pepper; cook and stir until thickened. Stir in cheese until melted. Cover and chill 1 hour. Cut cheese into sticks.
Place a cheese stick on each chicken breast. Tucking in sides, roll chicken like a jelly roll. Press to seal well. Dust rolls with flour, dip in slightly beaten egg, then roll thoroughly in fine crumbs. Cover and chill 1 hour.
· The recipe I used had you flatten out the chicken breast by placing them between plastic wrap and hitting it with the flat side of a meat tenderizer. It is a lot of fun and if you have kids, they might enjoy helping with this part.
One hour before serving fry chicken rolls in hot oil for 5 minutes or until crisp and golden. Drain on paper towel. Place chicken rolls in baking dish and bake in slow 325 degree oven for 30 to 45 minutes. Serves 6 to 8.
It is actually a simple dish to make even if it is a little time consuming due to having to chill it for a while but it taste good and it looks very impressive on the plate.
The recipe was taken from this site: http://www.cooks.com/rec/view/0,1739,155161-251203,00.html
1 comment:
Isn't everything really better with cheese?
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