Chicken Rococo

Ingredients

10 ounces sharp Cheddar cheese
4 whole chicken breasts, boned and skinned
2 Roberts Eggs, beaten
3/4 cup dry bread crumbs
1/3 cup Roberts Butter
1 chicken bouillon cube
1 cup boiling water
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups cooked white rice
1 cup cooked wild rice
1 can (3 ounce) sliced mushrooms, drained

Preparation

Cut Cheddar cheese into 8 equal sticks. Cut chicken breasts in half; gently flatten each to 1/4 inch thickness. Roll each piece around a stick of cheese; dip into beaten egg, then into bread crumbs. Pan-fry in butter, turning to brown evenly. Remove to platter and keep warm. Dissolve bouillon cube in boiling water. In butter remaining in skillet, saute chopped onion and chopped green pepper until tender; add flour, seasonings and bouillon. Cook until thickened; add rice and mushrooms and pour into a shallow baking pan. Top with chicken breasts. Bake at 400° for 20 minutes, or until tender.

Yield: 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.