Directions:
- PREHEAT oven to 400°F Cut cheese crosswise in half, then cut each piece lengthwise into 4 equal sticks. Flatten chicken breasts to 1/4-inch thickness. Wrap each breast around stick of cheese; secure with toothpicks. Dip chicken in eggs, then in bread crumbs, turning to evenly coat all sides. Cook chicken in 1/4 cup butter in large skillet until evenly browned on all sides, turning occasionally. Remove from skillet; set aside.
- DISSOLVE bouillon in boiling water. Cook onion and green pepper in 1/3 cup butter in large skillet. Add flour and seasonings; mix well. Gradually add bouillon, stirring until well blended. Cook until thickened, stirring constantly. Add rices and mushrooms; mix well. Spoon into shallow baking dish. Top with chicken.
- BAKE 20 minute or until chicken is cooked through. Remove toothpicks before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 549.04 Kcal (2299 kJ) | ||
| Calories from fat | 247.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.46g | 42% | |
|---|---|---|---|
| Cholesterol | 217.53mg | 73% | |
| Sodium | 1337.92mg | 56% | |
| Potassium | 671.96mg | 14% | |
| Total Carbs | 31.3g | 10% | |
| Sugars | 1.86g | 7% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 45.23g | 90% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.7mg | 9% | |
| Calcium | 90.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 131.81 Kcal (552 kJ) | ||
| Calories from fat | 59.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 42% | |
|---|---|---|---|
| Cholesterol | 52.22mg | 73% | |
| Sodium | 321.2mg | 56% | |
| Potassium | 161.32mg | 14% | |
| Total Carbs | 7.52g | 10% | |
| Sugars | 0.45g | 7% | |
| Dietary Fiber | 0.44g | 7% | |
| Protein | 10.86g | 90% | |
| Vitamin C | 2.7mg | 18% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.4mg | 9% | |
| Calcium | 21.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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