Rolled Chicken Washington

Total Time: 2 hrs 55 mins Preparation Time: 2 hrs Cook Time: 55 mins

Ingredients

• Servings: 6
• 6 -8 chicken breasts (boneless)
• 1/2 cup fresh mushrooms (finely chopped, may use canned)
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup cream
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon cayenne (i use a 'dash')
• 1 1/4 cups sharp cheddar cheese (grated)
• flour, for dusting
• 2 eggs (slightly beaten)
• 1 cup fine dry breadcrumb (find i need almost 2 - extra helps in the sealing)
• 1 teaspoon salt (or to taste, to season chicken breasts)
• oil (for frying)

Recipe

• 1 in pan on medium heat cook mushrooms in butter for five minutes or until soft.
• 2 blend in flour, stir in cream, add seasonings, cook and stir until thick.
• 3 stir in cheese until it melts, turn out into a loaf pan and leave to cool for an hour.
• 4 pound chicken with a mallet to 1/4 inch thick, sprinkle with a little salt.
• 5 cut cheese mixture into fingers - don't cut filling too wide, place on breasts leaving about a 3/4 inch on each side.
• 6 now comes that part that may have you a little intimidated - but after that first one you're on your way - on occasion i have been known to use a tooth pick for the ones that are a bit defiant - they do roll and are so worth the effort.
• 7 add filling length wise, tuck in side pieces and roll up.
• 8 dust with flour, dip very generously into egg and then into the breadcrumbs, this seals in the filling.
• 9 chill one hour.
• 10 fry in deep oil for five minutes or until nicely browned, be sure your oil is not too hot to avoid over browning - drain on paper towel.
• 11 place in shallow dish and bake at 350 for 45 minutes or until done.
• 12 note - friend and i often prepare this as a make ahead, freezing chicken after frying and draining.