Chicken Rococo

Name: Chicken Rococo
Ingredients: 1 (10 oz.) stick sharp Cheddar cheese; 4 chicken breasts, boned and skinned; 2 eggs, beaten; 3/4 c. dry bread crumbs; margarine; 1 chicken bouillon cube; 1 (3 oz.) can sliced mushrooms, drained; 1 c. boiling water; 1/2 c. chopped onion; 1/2 c. chopped green pepper; 2 Tbsp. flour; 1 tsp. salt; 1/4 tsp. pepper; 2 c. cooked white rice; 2 c. cooked wild rice

15 ingredients

12 steps

Ingredients

1 (10 oz.) stick sharp Cheddar cheese
4 chicken breasts, boned and skinned
2 eggs, beaten
3/4 c. dry bread crumbs
margarine
1 chicken bouillon cube
1 (3 oz.) can sliced mushrooms, drained
1 c. boiling water
1/2 c. chopped onion
1/2 c. chopped green pepper
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 c. cooked white rice
2 c. cooked wild rice

Directions

1

Heat oven to 400°.
2

Cut cheese into 8 equal sticks.
3

Cut chicken breasts in half; flatten each to 1/4-inch thickness.
4

Roll each piece around stick of cheese; secure with toothpicks.
5

Dip in eggs, then in bread crumbs.
6

Brown in margarine.
7

Dissolve bouillon cube in water.
8

Cook onion and green pepper in 1/3 cup margarine until tender; add flour, seasonings and bouillon.
9

Cook until thickened.
10

Add rice and mushrooms; pour into large baking dish.
11

Top with chicken; bake at 400° for 20 minutes.
12

Serves 8.