Rolled Chicken Washington Recipe

"The perfect recipe for a dinner party and special occasions. One of my friend's signature dishes back when she catered, not only delicious but makes for an elegant presentation. This fabulous recipe was shared and one that never fails to impress and wow guests. These can be made ahead and frozen. All one needs to do is flatten, do the fill, fold and tuck. An hours drying time and a five minute deep fry. One of her tips was to find a basket to fit a small pot for the deep fry, making for quick and easy deep frying, which is needed to get elegant looking Rolled Chicken Washington. After rolling the first one you're on your way, the end result so worth the prep time."

Step by Step Method

Step 1

In pan on medium heat saute mushrooms in butter for five minutes or until soft

Step 2

Blend in flour, stir in cream, add salt and cayenne, cook and stir until thick

Step 3

Stir in cheese until it melts, turn out into a loaf pan and leave to cool for an hour

Step 4

Pound chicken with a mallet to 1/4 inch thick, sprinkle with a little salt

Step 5

Cut cheese mixture into fingers - don't cut filling too wide, place on breasts leaving about a 3/4 inch on each side

Step 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

Step 7

Add filling length wise, tuck in side pieces and roll up

Step 8

Dust with flour, dip very generously into egg and then into the breadcrumbs, this seals in the filling. Chill one hour

Step 9

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. At this point you may refrigerate until ready to pop in the oven or you may freeze to use later

Step 10

To bake place in shallow dish and bake at 350 for 45 minutes or until done

Step 11

My friend and I often prepare this as a make ahead, either refrigerate until meal time or freezing after frying and draining. This is a very freezer friendly recipe