Rolled Chicken

• 1/2 c. finely chopped mushrooms
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/2 c. light cream or 1 can Carnation milk
• 1/4 tsp. salt and pepper
• 1 1/2 c. shredded Cheddar cheese
• 6 or 7 boned skinless chicken breasts
• 2 slightly beaten eggs
• 3/4 c. breadcrumbs
• all-purpose flour

1. Cook mushrooms in butter about 5 minutes.
2. Blend in flour; stir in cream and add salt and pepper.
3. Cook and stir until mixture becomes thick.
4. Stir in cheese.
5. Cook over
6. very low heat, stirring constantly.
7. Turn mixture into pie plate.
8. Chill, covered, about 1 hour.
9. Cut the firm cheese mixture into 6 or 7 portions; shape into sticks.
10. Make cutlets out of chicken breast by pounding on until it can be rolled.
11. Place a cheese stick on each chicken breast; roll as a jelly roll; tuck in ends.
12. Dust with flour; dip in beaten eggs and roll in breadcrumbs.
13. Chill. Fry in hot oil 5 minutes, then bake in 325u0b0 oven for 40 to 45 minutes.

mushrooms, butter, flour, light cream, salt, cheddar cheese, chicken breasts, eggs, breadcrumbs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930235 (may not work)