Chicken Rococo

Name: Chicken Rococo
Ingredients: 1 (10 ounce) package Cracker Barrel sharp cheddar cheese; 8 boneless skinless chicken breast halves (2-1/2 lb.); 2 eggs, lightly beaten; 3/4 cup plain breadcrumbs; 1/4 cup butter or 1/4 cup margarine; 1 chicken bouillon cube; 1 cup boiling water; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1/3 cup butter or 1/3 cup margarine; 2 tablespoons flour; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 cups cooked white rice; 1 cup cooked wild rice; 1 (2 1/2 ounce) jar sliced mushrooms, drained

16 ingredients

3 steps

Ingredients

1 (10 ounce) package Cracker Barrel sharp cheddar cheese
8 boneless skinless chicken breast halves (2-1/2 lb.)
2 eggs, lightly beaten
3/4 cup plain breadcrumbs
1/4 cup butter or 1/4 cup margarine
1 chicken bouillon cube
1 cup boiling water
1/2 cup chopped onion
1/2 cup chopped green pepper
1/3 cup butter or 1/3 cup margarine
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked white rice
1 cup cooked wild rice
1 (2 1/2 ounce) jar sliced mushrooms, drained

Directions

1

PREHEAT oven to 400°F Cut cheese crosswise in half, then cut each piece lengthwise into 4 equal sticks. Flatten chicken breasts to 1/4-inch thickness. Wrap each breast around stick of cheese; secure with toothpicks. Dip chicken in eggs, then in bread crumbs, turning to evenly coat all sides. Cook chicken in 1/4 cup butter in large skillet until evenly browned on all sides, turning occasionally. Remove from skillet; set aside.
2

DISSOLVE bouillon in boiling water. Cook onion and green pepper in 1/3 cup butter in large skillet. Add flour and seasonings; mix well. Gradually add bouillon, stirring until well blended. Cook until thickened, stirring constantly. Add rices and mushrooms; mix well. Spoon into shallow baking dish. Top with chicken.
3

BAKE 20 minute or until chicken is cooked through. Remove toothpicks before serving.