Chicken Rococo

WillowCloud's Note:

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!

• Total Time: 1 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 50 mins

Ingredients:

Serves: 8

Yield: 8.0 cheese ...

• 1 (10 ounce) package Cracker Barrel sharp cheddar cheese
• 8 boneless skinless chicken breast halves (2-1/2 lb.)
• 2 eggs , lightly beaten
• ¾ cup plain breadcrumbs
• ¼ cup butter or ¼ cup margarine
• 1 chicken bouillon cube
• 1 cup boiling water
• ½ cup chopped onion
• ½ cup chopped green pepper
• 1⁄3; cup butter or 1⁄3; cup margarine
• 2 tablespoons flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 cups cooked white rice
• 1 cup cooked wild rice
• 1 (2 ½ 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.