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Rolled Chicken Washington

Note: Not too complicated, but requires a total of 2 hours chilling. (We cut the chilling time in
half and it was sufficient.) Adapted from nearly identical recipes in Better Homes and Garden's Cooking with Cheese and The Harrowsmith Cookbook. This is so close to Chicken Cordon Bleau that you could easily omit the mushrooms and cream, substitute Cheddar for Gruyere or Swiss cheese, and roll up the cheese in a slice of ham. Spread a teaspoon of Dijon mustard to each piece of chicken before stuffing. See also Chicken Parmigiana.

6-7 boned whole chicken breasts

For the stuffing:
1/2 cp mushrooms, finely chopped
2 T butter or margarine
2 t flour
1/2 cp light cream
1 1/4cp sharp Cheddar cheese, grated
1/4 t salt
dash cayenne pepper, or to taste

flour for dredging
2 slightly beaten eggs
3/4 cp dry bread crumbs

1. Saute mushrooms in butter about 5 minutes.
2. Blend in flour, then stir in cream
3. Over very low heat, add seasonings and stir till mixture is very thick. Add grated cheese
and stir till cheese melts.
4. Leave it in the pan, or turn into pie plate, and chill for 1 hour.
5. Remove skin from breasts. Place boned side up, overlapping meat where necessary.
6. Cover with plastic (we used the freezer wrap from the chicken, with the waxed side facing
the chicken). Pound out from the center to 1/4" thickness.
7. Peel off wrap and sprinkle with salt.
8. Remove chilled cheese mixture and cut into 6-7 slices, enough for each chicken breast,
and place one slice into each breast.
9. Tuck sides toward center, roll each breast. Press to seal seam.
10. Dust rolls with flour, dip in eggs, then crumbs.
11. Cover and chill thoroughly, at least one hour.
12. Fry rolls in deep, hot fat for 5 minutes or till golden brown; drain on paper towels.
13. Bake in shallow baking dish at 325 degrees for 30-45 minutes.