Rolled Chicken Washington - cooking recipe

Ingredients

1/2 c. finely chopped, fresh mushrooms
2 Tbsp. margarine
2 Tbsp. flour
1/2 c. half and half
dash of cayenne
5 oz. sharp Cheddar cheese, shredded
6 boned, whole chicken breasts, skinned
2 slightly beaten eggs
3/4 c. dry bread crumbs
1/4 tsp. salt

Preparation

Saute mushrooms in margarine.
Blend in flour.
Stir in cream. Add salt and cayenne; cook, stirring, until mixture is very thick.
Stir in cheese until it melts.
Turn onto pie plate, cover and chill 1 hour.
Cut into 6 pieces.
Pound out chicken breasts (boned side up between plastic wrap) from center with wood mallet to form cutlets 1/4 inch thick.
Sprinkle meat with salt.
Place piece of cheese on top. Tucking in sides of meat, roll as jelly roll.
Press to seal well.
Dust with flour.
Dip in eggs, then in bread crumbs.
Cover and chill 1 hour.
Fry rolls in hot oil for 5 minutes.
Drain on paper towel.
Bake in shallow dish at 325\u00b0 for 30 to 45 minutes.