Chicken Romanoff - cooking recipe

Ingredients
    1 (8 ounce) package egg noodles
    1 (12 ounce) carton small curd cottage cheese
    1 (8 ounce) carton sour cream
    3/4 cup chopped green onion
    2 tablespoons butter, melted
    1/8 teaspoon pepper
    1 garlic clove, crushed
    6 boneless skinless chicken breast halves
    3 ounces sliced monterey jack cheese, 3 slices, halved
    2 eggs, beaten
    1 cup fine dry breadcrumb
    1/3 cup butter
    1 chicken bouillon cube
    1 cup boiling water
    1/2 cup chopped onion
    1/2 cup chopped green pepper
    2 tablespoons butter, melted
    2 tablespoons all-purpose flour
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 (4 ounce) can sliced mushrooms, drained
    1 (2 ounce) jar diced pimentos, drained
Preparation
    Cook egg noodles according to package directions, drain. Rinse with cold water, and drain again. Combine with next 6 ingredients; stir well. Add noodles and toss lightly; set aside.
    Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch with meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1-2 tablespoons of noodle mixture. Fold long sides of chicken over noodles and cheese;fold ends over and secure with wooden picks. Spoon remaining noodle mixture into a lightly freased 12 x 8 x 2 inchbaking dish; set aside.
    Dip chicken in egg, coat with bradcrumbs. Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish.
    Dissolve bouillon cube in boilingg water. Saute onion and green pepper in 2 tablespoons butter until tender. Add flour; stir until smooth. cool 1 minute; stir constantly, until thickened. Stir in last 4 ingredients, pour over chicken. Bake uncovered at 400 F for 20-30 minutes.

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