Company chicken roll-ups

8 servings

Ingredients

Quantity Ingredient
½ cup White sauce mix
1 cup Cool water
1 cup Grated cheddar cheese
4 ounces Sliced mushrooms, drained
6 Whole chicken breasts,
Skinned and boned
Flour
1 teaspoon Salt
1 Egg, slightly beaten
1 cup Milk
2 cups Dry breadcrumbs
Oil for frying

Directions

In a small saucepan, combine white sauce mix with cool water. Cook over low heat until thick and smooth, stirring constantly. Add grated cheddar cheese and mushrooms. Stir until cheese is melted. Pour into 8" square pan. Chill until set. Lay large pieces of chicken breasts on a generously floured surface with sides just touching. Fill in any gaps with small pieces of chicken. Sprinkle generously with flour.

Cover with plastic wrap and pound together with a wooden mallet. Roll lightly with a rolling pin to form a rectangular shape, about 8 by 20. Remove plastic wrap. Sprinkle with salt. Cut cheese mixture in ½ to ¾" strips. Lay about half of the cheese strips along the long edge of chicken. Carefully wrap chicken around cheese mixture and roll up lengthwise like a jelly roll. With a sharp knife, cut into 2 to 3" pieces. Combine egg and milk in a shallow dish. Dip chicken pieces in egg mixture, then in breadcrumbs. Place on a wire rack to dry out, about 15 minutes. Preheat oven to 350. Fry chicken in hot oil aobut 1 minute on each side, until golden. Place in a 9 x 13 baking pan. Cover and bake 45 minutes, until chicken is tender.

Melt remaining cheese mixture and serve over chicken rolls. Note: After chicken has been breaded, it can be loosely covered and refigerated for a day, then cooked the next day. Breaded chicken rolls can also be frozen on a baking sheet, then stored in freezer bag. Thaw several hours, then fry and bake as directed.

Submitted By MEG ANTCZAK On 02-12-95

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