Rolled Chicken Washington – a delicious recipe with mushrooms, margarine, flour, cayenne, Cheddar cheese, chicken breasts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Saute mushrooms in margarine.
2
Blend in flour.
3
Stir in cream. Add salt and cayenne; cook, stirring, until mixture is very thick.
4
Stir in cheese until it melts.
5
Turn onto pie plate, cover and chill 1 hour.
6
Cut into 6 pieces.
7
Pound out chicken breasts (boned side up between plastic wrap) from center with wood mallet to form cutlets 1/4 inch thick.
8
Sprinkle meat with salt.
9
Place piece of cheese on top. Tucking in sides of meat, roll as jelly roll.
10
Press to seal well.
11
Dust with flour.
12
Dip in eggs, then in bread crumbs.
13
Cover and chill 1 hour.
14
Fry rolls in hot oil for 5 minutes.
15
Drain on paper towel.
16
Bake in shallow dish at 325u00b0 for 30 to 45 minutes.
534
kcal
Calories
26
g
Fat
9
g
Carbs
64
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 c. finely chopped, fresh mushrooms, 2 Tbsp. margarine, 2 Tbsp. flour, 1/2 c. half and half, and more.
Yes, Rolled Chicken Washington falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy