Rolled Chicken Washington Recipes

ROLLED CHICKEN WASHINGTON

Steps:

• 1. In small skillet, cook mushrooms in butter for 5 minutes. Blend in the 2 Tbspl. of flour. Stir in the cream. Add salt and cayenne pepper. Cook, stirring til the mixture is very thick. Add cheese and simmer, stirring til cheese melts. Turn mixture into a pie plate. Cover and chill for 1 hour. Cut into 6 pieces, shaping into short sticks.
• 2. Remove skin from chicken breasts. Place each piece of chicken between plastic wrap and pound out with a wooden mallet to form cutlets not quite 1/4 inch thick. Peel off the wrap. Sprinkle the chicken with more salt.
• 3. Put a cheese stick on each piece, tucking in the sides. Roll as you would if you were making a jelly roll. Press to seal well. Dust the rolls with flour. Dip rolls into the egg, then in the bread crumbs. Cover and chill thoroughly for at least 1 hour. An hour before serving, preheat oven to 350. Fry rolls in a little oil to brown. Transfer to a baking dish and bake for 30 to 45 minutes.

ROLLED CHICKEN WASHINGTON

Steps:

• 1. Cook mushrooms in butter, blend in flour, stir in sour cream (or heavy cream) Add salt & pepper Cook until mixture is very thick. Stir in cheese and cook until it melts. Turn this mixture into a pie pan or a square pan, cover and chill 1 hour. Cut cheese pieces into sticks (1 per breast)
• 2. Place chicken breasts, 1 at a time, into a Ziploc freezer bag. Pound the breast out from the center with a wooden mallet to form ¼" thick cutlets. Sprinkle meat with salt and place a cheese stick on each piece of chicken. Roll it up like a jelly roll and dust with flour, dip in egg, then crumbs. Repeat with all the rolls. Cover and chill for about an hour.
• 3. An hour before serving, fry the rolls in hot fat (375 degrees) until golden brown; drain on paper towel and place in shallow baking dish. Bake at 325 degrees for 30 - 45 minutes
• 4. I will sometimes make these ahead of time or make more than I need and freeze after the deep fry step. (Let cool first!)

ROLLED CHICKEN WASHINGTON

Steps:

• 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.