Chicken Rococo - cooking recipe

Ingredients

1 (10 oz.) stick sharp Cheddar cheese
4 chicken breasts, boned and skinned
2 eggs, beaten
3/4 c. dry bread crumbs
margarine
1 chicken bouillon cube
1 (3 oz.) can sliced mushrooms, drained
1 c. boiling water
1/2 c. chopped onion
1/2 c. chopped green pepper
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 c. cooked white rice
2 c. cooked wild rice

Preparation

Heat oven to 400\u00b0.
Cut cheese into 8 equal sticks.
Cut chicken breasts in half; flatten each to 1/4-inch thickness.
Roll each piece around stick of cheese; secure with toothpicks.
Dip in eggs, then in bread crumbs.
Brown in margarine.
Dissolve bouillon cube in water.
Cook onion and green pepper in 1/3 cup margarine until tender; add flour, seasonings and bouillon.
Cook until thickened.
Add rice and mushrooms; pour into large baking dish.
Top with chicken; bake at 400\u00b0 for 20 minutes.
Serves 8.