Rolled Chicken Washington - cooking recipe

Ingredients

6 -8 chicken breasts (boneless)
1/2 cup fresh mushrooms (finely chopped, may use canned)
2 tablespoons butter
2 tablespoons flour
1/2 cup cream
1/4 teaspoon salt (or to taste)
1/8 teaspoon cayenne (I use a 'dash')
1 1/4 cups sharp cheddar cheese (grated)
flour, for dusting
2 eggs (slightly beaten)
1 cup fine dry breadcrumb (find I need almost 2 - extra helps in the sealing)
1 teaspoon salt (or to taste, to season chicken breasts)
oil (for frying)

Preparation

In pan on medium heat cook mushrooms in butter for five minutes or until soft.
Blend in flour, stir in cream, add seasonings, cook and stir until thick.
Stir in cheese until it melts, turn out into a loaf pan and leave to cool for an hour.
Pound chicken with a mallet to 1/4 inch thick, sprinkle with a little salt.
Cut cheese mixture into fingers - don't cut filling too wide, place on breasts leaving about a 3/4 inch on each side.
Now comes that part that may have you a little intimidated - but after that first one you're on your way - on occasion I have been known to use a tooth pick for the ones that are a bit defiant - they do roll and are so worth the effort.
Add filling length wise, tuck in side pieces and roll up.
Dust with flour, dip very generously into egg and then into the breadcrumbs, this seals in the filling.
Chill one hour.
Fry in deep oil for five minutes or until nicely browned, be sure your oil is not too hot to avoid over browning - drain on paper towel.
Place in shallow dish and bake at 350 for 45 minutes or until done.
Note - friend and I often prepare this as a make ahead, freezing chicken after frying and draining.