Rolled Chicken Washington Food

ROLLED CHICKEN WASHINGTON

Steps:

• 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.

ROLLED CHICKEN BREASTS

Steps:

• Pound chicken breasts to flatten.
• Mix salt, pepper and paprika; sprinkle on chicken.
• Mix Gruyere cheese with the next 5 ingredients.
• Saute shallots in 2 TBS butter 1 minute; add mushrooms, saute for 3 minutes.
• Using a slotted spoon, remove mushroom mixture from pan.
• Place 1 slice prosciutto on each chicken breast half.
• Spread Gruyere cheese mixture over the prosciutto.
• Fold the sides in and roll up; secure with toothpicks.
• Brown chicken in 3 TBS butter; place chicken in greased 8 inch square baking dish.
• Bake at 350° for 15 minutes; remove and keep warm.
• Add remaining 3 TBS butter to skillet; stir in flour until smooth.
• Cook and stir for 1 minute; slowly add sherry.
• Cook and stir until thickened.
• Add mushroom mixture; stir well.
• Pour over chicken, return to oven; bake another 10 minutes.

SWISS CHICKEN ROLLS

Steps:

• Flatten chicken to 1/4-in. thickness; place one cheese and prosciutto slice down the center of each. Roll up jelly-roll style, starting with a short side; secure with toothpicks., In a small skillet, brown chicken in butter and oil on all sides; transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°., In the same skillet, saute onion and garlic until tender. Stir in flour until blended; gradually add wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Discard toothpicks from chicken rolls; serve with sauce.