Rolled Chicken Washington

• 1/2 cup (125 ml) chopped mushrooms
• 2 TBS (30 ml) butter or margerine
• 2 TBS (30 ml) flour
• 1/2 cup (125 ml) light cream
• 1/4 tsp (1 ml). salt
• 1/4 cup (60 ml) shredded sharp cheese
• 1 small onion chopped fine
• 6 whole chicken boned breasts cut in halves
• 2 beaten eggs
• flour
• 3/4 cup (175 ml) dry bread crumbs

1. Cook mushrooms and onion in butter.
2. Add flour, cream, and salt.
3. Cook until mixture is very thick.
4. Stir in cheese over low heat just until melted.
5. Pour into greased dish and chill at least one hour.
6. Slice into sticks.
7. Pound the breast until 1/4 inch thick, and season with salt.
8. Roll cheese stick in each and secure with toothpicks.
9. (Do all the breasts and then go on to next step)
10. Dust with flour.
11. Dip in eggs and roll in bread crumbs.
12. Cover and chill one hour.
13. Fry 5 minutes in deep hot fat or until brown.
14. Drain on paper towels.
15. Take toothpicks out at this point.
16. May be frozen at this point.
17. Before serving defrost.
18. Bake for 45 minutes in 325 degree (175 C.) oven.
19. Serve Hot.

mushrooms, butter, flour, light cream, salt, sharp cheese, onion, chicken, eggs, flour, bread crumbs

Taken from online-cookbook.com/goto/cook/rpage/00067D (may not work)