Monterey Chicken

• 1 pkg. Monterey Jack cheese
• 4 whole skinned and boneless breasts
• 2 eggs, beaten
• 3/4 c. dry bread crumbs
• margarine
• 1 chicken bouillon cube
• 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
• 3 c. cooked rice
• 1 can sliced mushrooms
• 2 Tbsp. chopped pimento

1. Cut cheese into eight equal sticks.
2. Split chicken in half. Flatten each piece of chicken to 1/4 inch thickness.
3. Roll each piece around a piece of cheese and secure with toothpicks.
4. Dip in eggs, then bread crumbs.
5. Brown on all sides in margarine. Dissolve bouillon in water.
6. Thicken and season.
7. Add mushrooms, pimento and rice.
8. Place in casserole and arrange chicken on top. Bake at 400u0b0 for 20 minutes.

cheese, boneless breasts, eggs, bread crumbs, margarine, chicken, boiling water, onion, green pepper, flour, salt, pepper, rice, mushrooms, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769630 (may not work)