Rolled Chicken Washington Recipe

Name: Rolled Chicken Washington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 -8 chicken breasts (boneless), 1/2 cup fresh mushrooms (finely chopped, may use canned), 2 tablespoons butter, 2 tablespoons flour, 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.

That's it — enjoy your meal!

Rolled Chicken Washington

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions