Rolled Chicken Washington

READY IN: 2hrs 55mins
Recipe by Gerry

The perfect recipe for dinner parties and special occasion meals. Friend shared her recipe which is not only delicious but makes for an elegant presentation. It's one of those recipes that impresses and wows guests.These can be made ahead and frozen. One needs to flatten, do the fill, fold and tuck - the hour drying time and the five minute deep fry needed to make for the elegant bundle. My friend catered and this was one of her signature dishes - one of her tips was to find a basket to fit a small pot for the deep fry - making for quick and easy deep frying ... which is needed to get elegant looking Rolled Chicken Washington.

Top Review by Sara R.

My mom has been making this dish for years, and it is truly one of my favorite. I also pan fry the rolls in olive oil until nicely browned. However, I add a sauce consisting of condensed cheddar soup, condensed cream of mushroom soup, and french onion soup. I mix them all together and pour the sauce over the rolls and spread it as evenly as possible. I then sprinkle some additional "sharp cheddar" cheese on top, and bake as directed. DELICIOUS! If you do not like mushrooms or mushroom soup, you can substitute with Cream of Chicken or Cream of Celery soup. These also give the sauce a nice rich flavor.

Ingredients Nutrition

  • 6 -8 chicken breasts (boneless)
  • 12 cup fresh mushrooms (finely chopped, may use canned)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 12 cup cream
  • 14 teaspoon salt (or to taste)
  • 18 teaspoon cayenne (I use a 'dash')
  • 1 14 cups sharp cheddar cheese (grated)
  • flour, for dusting
  • 2 eggs (slightly beaten)
  • 1 cup fine dry breadcrumb (find I need almost 2 - extra helps in the sealing)
  • 1 teaspoon salt (or to taste, to season chicken breasts)
  • oil (for frying)

Directions

  1. In pan on medium heat cook mushrooms in butter for five minutes or until soft.
  2. Blend in flour, stir in cream, add seasonings, cook and stir until thick.
  3. Stir in cheese until it melts, turn out into a loaf pan and leave to cool for an hour.
  4. Pound chicken with a mallet to 1/4 inch thick, sprinkle with a little salt.
  5. Cut cheese mixture into fingers - don't cut filling too wide, place on breasts leaving about a 3/4 inch on each side.
  6. Now comes that part that may have you a little intimidated - but after that first one you're on your way - on occasion I have been known to use a tooth pick for the ones that are a bit defiant - they do roll and are so worth the effort.
  7. Add filling length wise, tuck in side pieces and roll up.
  8. Dust with flour, dip very generously into egg and then into the breadcrumbs, this seals in the filling.
  9. Chill one hour.
  10. Fry in deep oil for five minutes or until nicely browned, be sure your oil is not too hot to avoid over browning - drain on paper towel.
  11. Place in shallow dish and bake at 350 for 45 minutes or until done.
  12. Note - friend and I often prepare this as a make ahead, freezing chicken after frying and draining.

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