Rolled Chicken Washington - cooking recipe

Ingredients

1/2 c. finely chopped mushrooms, drained
2 Tbsp. margarine
2 Tbsp. flour
1/2 c. light cream or whole milk
1/4 tsp. salt
dash cayenne pepper
5 oz. sharp cheddar cheese, shredded (1 1/4 cups)
6 or 7 boned chicken breasts
2 slightly beaten eggs
flour
3/4 c. fine bread crumbs

Preparation

Cook mushrooms in butter for 5 minutes.
Blend in flour and stir in cream.
Add seasonings.
Cook and stir until mixture is very thick.
Add cheese and cook over low heat till melted.
Turn into pie plate, cover and chill 1 hour.
Cut mixture into 6 or 7 pieces, shape into short sticks.
Remove skin from chicken breasts. Place each piece, boned side up, between clear plastic wrap (overlap where meat is split).
Pound out from center with wood mallet to form cutlets not quite 1/4-inch thick.
Peel off wrap. Sprinkle with salt.
Place cheese stick on each piece, roll up chicken, tucking in sides as for jelly roll.
Press to seal well. Use toothpicks to hold together.
Dust rolls with flour, dip in egg, then in crumbs.
Cover and chill thoroughly - at least 1 hour or overnight.
An hour before serving, fry rolls in deep fat (375\u00b0) for 5 minutes or until golden brown.
Drain on paper towels.
Bake in shallow baking dish at 325\u00b0 for 30-35 minutes.