Rolled Chicken Washington

Directions

1. 1
   In pan on medium heat cook mushrooms in butter for five minutes or until soft.
2. 2
   Blend in flour, stir in cream, add seasonings, cook and stir until thick.
3. 3
   Stir in cheese until it melts, turn out into a loaf pan and leave to cool for an hour.
4. 4
   Pound chicken with a mallet to 1/4 inch thick, sprinkle with a little salt.
5. 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. 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. 7
   Add filling length wise, tuck in side pieces and roll up.
8. 8
   Dust with flour, dip very generously into egg and then into the breadcrumbs, this seals in the filling.
9. 9
   Chill one hour.
10. 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. 11
    Place in shallow dish and bake at 350 for 45 minutes or until done.
12. 12
    Note - friend and I often prepare this as a make ahead, freezing chicken after frying and draining.