Rolled Chicken Washington

I haven't made this in a really long time but it was always one of Dave's favorites and I used to make it often if we were having company. It's one of those dinners you can prepare ahead of time and just pop in the oven when it's time. I think if I were making it now I might dress it up a bit with a cream sauce drizzled on each piece. I think this recipe originally was from my Applehood and Motherpie Cookbook -- and almost everything in it is delicious.

Rolled Chicken Washington

1 package fresh Mushrooms, sliced (or 8 oz. can, drained)
4 Tablespoons Butter
4 Tablespoons Flour
1 cup Light Cream or Half and Half
Sprinkle of Black Pepper
½ tsp. Salt
2 ½ cups Sharp Cheddar Cheese, shredded
8 Chicken Breast halves, skinless and boned
½ cup Flour (for coating)
1 – 2 Eggs, beaten
Seasoned Bread Crumbs (or Panko)

Chop mushrooms up into bite size pieces. In a large non-stick skillet, sauté mushrooms in butter for about 5 minutes over low to medium heat. Gradually blend in flour and then light cream, pepper and salt. Cook and stir until thickened. Remove from heat. Add cheddar cheese gradually. When thoroughly mixed, turn mixture into a 9” x 9” pan and chill for at least 2 - 3 hours or until cheese mixture is firm.

Pound each piece of chicken until flat. Shape cheese mixture into 8 sticks. Roll chicken breast around the cheese sticks and secure with toothpicks.

Dip chicken breasts into flour, then beaten eggs, and then roll in bread crumbs to coat.

Place in glass baking dish (I spray with non-stick spray) and bake in a 325 degree oven for approximately 1 hour. Remove toothpicks before serving.

Serves 8.