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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a recipe that I found in a Kraft Cookbook years ago. I lost the book but knew the general recipe. Finally I went to the Kraft web site and emailed them for the recipe, I am glad I did, I was missing a few ingredient and they make all the difference. This recipe does take a bit of prep, but the end taste result is well worth the effort... delicious! Ingredients:
1 (10 ounce) package cracker barrel sharp cheddar cheese |
8 boneless skinless chicken breast halves (2-1/2 lb.) |
2 eggs, lightly beaten |
3/4 cup plain breadcrumbs |
1/4 cup butter or 1/4 cup margarine |
1 chicken bouillon cube |
1 cup boiling water |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/3 cup butter or 1/3 cup margarine |
2 tablespoons flour |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 cups cooked white rice |
1 cup cooked wild rice |
1 (2 1/2 ounce) jar sliced mushrooms, drained |
Directions:
1. 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.
2. 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.
3. BAKE 20 minute or until chicken is cooked through. Remove toothpicks before serving.
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