Options:

Include nutrition information?

Rolled Chicken Washington

Created by Gerry on November 17, 2011

1 1/4 cups cheddar cheese, old (grated)
Flour, for dusting
2 eggs (slightly beaten)
1 cup breadcrumbs, dry (fine breadcrumbs, I find I need almost 2 cups - extra crumbs help in the sealing)
1 teaspoon salt (or to taste, to season chicken breasts)
Oil (for frying)

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