Chicken Rococo Recipe
This is a recipe that I found in a Kraft Cookbook years ago. I lost the book but knew the "general" recipe. Finally I went to the Kraft web site and emailed them for the recipe, I am glad I did, I was missing a few ingredient and they make all the difference. This recipe does take a bit of prep, but the end "taste" result is well worth the effort... delicious!
Ingredients
- 1 (10 ounce) package Cracker Barrel sharp cheddar cheese
- 8 boneless skinless chicken breast halves (2-1/2 lb.)
- 2 eggs, lightly beaten
- 3/4 cup plain breadcrumbs
- 1/4 cup butter or 1/4 cup margarine
- 1 chicken bouillon cube
- 1 cup boiling water
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/3 cup butter or 1/3 cup margarine
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice
- 1 cup cooked wild rice
- 1 (2 1/2 ounce) jar sliced mushrooms, drained
Instructions
- PREHEAT oven to 400°F Cut cheese crosswise in half, then cut each piece lengthwise into 4 equal sticks. Flatten chicken breasts to 1/4-inch thickness. Wrap each breast around stick of cheese; secure with toothpicks. Dip chicken in eggs, then in bread crumbs, turning to evenly coat all sides. Cook chicken in 1/4 cup butter in large skillet until evenly browned on all sides, turning occasionally. Remove from skillet; set aside.
- DISSOLVE bouillon in boiling water. Cook onion and green pepper in 1/3 cup butter in large skillet. Add flour and seasonings; mix well. Gradually add bouillon, stirring until well blended. Cook until thickened, stirring constantly. Add rices and mushrooms; mix well. Spoon into shallow baking dish. Top with chicken.
- BAKE 20 minute or until chicken is cooked through. Remove toothpicks before serving.
Your Own Notes
Nutrition
Serving: 320gCalories: 547.4kcalCarbohydrates: 28.9gProtein: 41.8gFat: 28.7gSaturated Fat: 16.9gCholesterol: 194.2mgSodium: 869.6mgFiber: 1.4gSugar: 2g
Tried this recipe?Let us know how it was!