Rolled Chicken Washington
- Ready In:
- 2hrs 55mins
- 6 -8 chicken breasts (boneless)
- 1⁄2 cup fresh mushrooms (finely chopped, may use canned)
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄2 cup cream
- 1⁄4 teaspoon salt (or to taste)
- 1⁄8 teaspoon cayenne (I use a 'dash')
- 1 1⁄4 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.
Questions & Replies
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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.
Like Pat, I did not deep fry these, but pan fried them instead in some olive oil. The catch from the pan made for a great gravy/sauce. I think I had the most ornery defiant chickens out there, so I had to tuck toothpicks into each of them. I'll show them who is boss in my kitchen! ;) I used a colby cheese in place of the cheddar, but that is our family's preference. I will make this again after I find some less difficult chickens. Made and Reviewed for Election Eats - Thanks! :)
We enjoyed this for dinner tonight. I used 4 chicken breasts but made the full quantity of the filling but only used half so the quantities are perfect for 8 breast fillets. I did not pound/flatten the breasts but just cut a slit in the side (my preferred way) and stuffed with the mix and proceeded with crumbing. I did not deep fry them but fried them in oil in a fry pan to crisp the crumbed coating and then transferred them to a baking tray lined with baking/parchment paper and finished cooking in the oven. Some of the filling did ooze out (maybe encasing in the rolling would prevent this) but they were still delicious. The DM and DS enjoyed the left over filling. The DH declared them pretty good and a 3 to 4 rating. Thank you Gerry999 for a lovely dinner. Made for Recipe Swap #16 - May 2008.
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<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p> <p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>