rolled chicken washington

How To Make rolled chicken washington

• 1

  Cook mushrooms in butter, blend in flour, stir in sour cream (or heavy cream) Add salt & pepper Cook until mixture is very thick. Stir in cheese and cook until it melts. Turn this mixture into a pie pan or a square pan, cover and chill 1 hour. Cut cheese pieces into sticks (1 per breast)
• 2

  Place chicken breasts, 1 at a time, into a Ziploc freezer bag. Pound the breast out from the center with a wooden mallet to form ¼” thick cutlets. Sprinkle meat with salt and place a cheese stick on each piece of chicken. Roll it up like a jelly roll and dust with flour, dip in egg, then crumbs. Repeat with all the rolls. Cover and chill for about an hour.
• 3

  An hour before serving, fry the rolls in hot fat (375 degrees) until golden brown; drain on paper towel and place in shallow baking dish. Bake at 325 degrees for 30 – 45 minutes
• 4

  I will sometimes make these ahead of time or make more than I need and freeze after the deep fry step. (Let cool first!)
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