Chicken Romanoff

The ingredient list is quite long, but don't let it scare you away, it is worth it, and it is easy enough to make.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 (8 ounce) package  egg noodles
• 1 (12 ounce) carton small curd cottage cheese
• 1 (8 ounce) carton sour cream
• 3⁄4 cup  chopped green onion
• 2  tablespoons butter, melted
• 1⁄8 teaspoon pepper
• 1  garlic clove, crushed
• 6  boneless skinless chicken breast halves
• 3  ounces  sliced monterey jack cheese, 3 slices, halved
• 2  eggs, beaten
• 1  cup  fine dry breadcrumb
• 1⁄3 cup butter
• 1  chicken bouillon cube
• 1  cup boiling water
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped green pepper
• 2  tablespoons butter, melted
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 (4 ounce) can  sliced mushrooms, drained
• 1 (2 ounce) jar diced pimentos, drained

Directions

1. Cook egg noodles according to package directions, drain. Rinse with cold water, and drain again. Combine with next 6 ingredients; stir well. Add noodles and toss lightly; set aside.
2. Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch with meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1-2 tablespoons of noodle mixture. Fold long sides of chicken over noodles and cheese;fold ends over and secure with wooden picks. Spoon remaining noodle mixture into a lightly freased 12 x 8 x 2 inchbaking dish; set aside.
3. Dip chicken in egg, coat with bradcrumbs. Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish.
4. Dissolve bouillon cube in boilingg water. Saute onion and green pepper in 2 tablespoons butter until tender. Add flour; stir until smooth. cool 1 minute; stir constantly, until thickened. Stir in last 4 ingredients, pour over chicken. Bake uncovered at 400 F for 20-30 minutes.