There are many different ways to prepare stuffed chicken breasts. They are all very similar. I have added fresh mushrooms and crusted potato chips to mine for a change of pace.

 

Ingredients for filling:

½ cup finely chopped fresh mushrooms

2 tablespoons butter or margarine

2 tablespoons all purpose flour

½ Cup light cream

¼ teaspoon salt

Dash of cayenne pepper

¼ Cup shredded cheddar cheese

 

Chicken:

6 or 7 Whole Chicken Breasts

All purpose flour

2 Slightly beaten eggs

½ Cup fine bread crumbs

½ Cup fine crushed potato chips

 

Cook mushrooms in butter for about 5 minutes. Blend in flour; stir in cream. Add seasonings. Cook until mixture is very thick, stirring constantly. Stir in cheese, cook on low heat, stirring until cheese is melted. Turn into pie plates. Cover, chill for 1 hour. Cut cheese mixture into 6 or 7 pieces. Shape the pieces into short sticks. Skin the chicken breasts. Place each piece, boned side up between clear plastic wrap. (overlap meat where split) Pound out breasts from center with a wooden mallet, forming ¼ inch cutlets. Peel off wrap, sprinkle breasts with salt. Place a cheese stick on each piece. Tuck in the sides, roll as you would a jelly roll. Press to seal. Lightly coat rolls with flour, dip in egg, then crumb mixture. Cover and chill for about 1 hour. An hour before serving, fry rolls in deep hot fat, 175 degrees for 5 minutes or until golden brown; drain on paper towels. Bake in shallow oven proof dish at 325 degrees for 30 to 35 minutes.

 

 

There are many different ways to prepare stuffed chicken breasts. They are all very similar. I have added fresh mushrooms and crusted potato chips to mine for a change of pace.

 

Ingredients for filling:

½ cup finely chopped fresh mushrooms

2 tablespoons butter or margarine

2 tablespoons all purpose flour

½ Cup light cream

¼ teaspoon salt

Dash of cayenne pepper

¼ Cup shredded cheddar cheese

 

Chicken:

6 or 7 Whole Chicken Breasts

All purpose flour

2 Slightly beaten eggs

½ Cup fine bread crumbs

½ Cup fine crushed potato chips

 

Cook mushrooms in butter for about 5 minutes. Blend in flour; stir in cream. Add seasonings. Cook until mixture is very thick, stirring constantly. Stir in cheese, cook on low heat, stirring until cheese is melted. Turn into pie plates. Cover, chill for 1 hour. Cut cheese mixture into 6 or 7 pieces. Shape the pieces into short sticks. Skin the chicken breasts. Place each piece, boned side up between clear plastic wrap. (overlap meat where split) Pound out breasts from center with a wooden mallet, forming ¼ inch cutlets. Peel off wrap, sprinkle breasts with salt. Place a cheese stick on each piece. Tuck in the sides, roll as you would a jelly roll. Press to seal. Lightly coat rolls with flour, dip in egg, then crumb mixture. Cover and chill for about 1 hour. An hour before serving, fry rolls in deep hot fat, 175 degrees for 5 minutes or until golden brown; drain on paper towels. Bake in shallow oven proof dish at 325 degrees for 30 to 35 minutes.