Rolled Chicken Washington

Recipe by Gerry
READY IN: 2hrs 55mins


  • 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)


  • In pan on medium heat cook mushrooms in butter for five minutes or until soft.
  • Blend in flour, stir in cream, add seasonings, cook and stir until thick.
  • Stir in cheese until it melts, turn out into a loaf pan and leave to cool for an hour.
  • Pound chicken with a mallet to 1/4 inch thick, sprinkle with a little salt.
  • Cut cheese mixture into fingers - don't cut filling too wide, place on breasts leaving about a 3/4 inch on each side.
  • 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.
  • Add filling length wise, tuck in side pieces and roll up.
  • Dust with flour, dip very generously into egg and then into the breadcrumbs, this seals in the filling.
  • Chill one hour.
  • 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.
  • Place in shallow dish and bake at 350 for 45 minutes or until done.
  • Note - friend and I often prepare this as a make ahead, freezing chicken after frying and draining.