-
1
In pan on medium heat cook mushrooms in butter for five minutes or until soft.
-
2
Blend in flour, stir in cream, add seasonings, cook and stir until thick.
-
3
Stir in cheese until it melts, turn out into a loaf pan and leave to cool for an hour.
-
4
Pound chicken with a mallet to 1/4 inch thick, sprinkle with a little salt.
-
5
Cut cheese mixture into fingers - don't cut filling too wide, place on breasts leaving about a 3/4 inch on each side.
-
6
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.
-
7
Add filling length wise, tuck in side pieces and roll up.
-
8
Dust with flour, dip very generously into egg and then into the breadcrumbs, this seals in the filling.
-
9
Chill one hour.
-
10
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.
-
11
Place in shallow dish and bake at 350 for 45 minutes or until done.
-
12
Note - friend and I often prepare this as a make ahead, freezing chicken after frying and draining.
