Chicken Rococo

Prep Time: 30 min
Total Time: 50 min

Makes: 8 servings

1 pkg. (10 ounces) CRACKER BARREL Sharp Cheddar Cheese
8 boneless skinless chicken breast halves (2-1/2 pounds)
2 eggs, lightly beaten
3/4 cup plain dry bread crumbs
1/4 cup (1/2 stick) butter or margarine
1 chicken bouillon cube
1 cup boiling water
1/2 cup chopped onion
1/2 cup chopped green pepper
1/3 cup butter or margarine
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked white rice
1 cup cooked wild rice
1 jar (2-1/2 ounces) sliced mushrooms, drained

PREHEAT oven to 400°F. Cut cheese crosswise in half, then cut each piece lengthwise into 4 equal sticks. Flatten chicken breasts to 1/4-inch thickness. Wrap each breast around stick of cheese; secure with toothpicks. Dip chicken in eggs, then in bread crumbs, turning to evenly coat all sides. Cook chicken in 1/4 cup butter in large skillet until evenly browned on all sides, turning occasionally. Remove from skillet; set aside.

DISSOLVE bouillon in boiling water. Cook onion and green pepper in 1/3 cup butter in large skillet. Add flour and seasonings; mix well. Gradually add bouillon, stirring until well blended. Cook until thickened, stirring constantly. Add rices and mushrooms; mix well. Spoon into shallow baking dish. Top with chicken.

BAKE 20 minutes or until chicken is cooked through. Remove toothpicks before serving.

Variation: Omit wild rice. Increase cooked white rice to 3 cups.

Substitute KRAFT Sharp Cheddar Cheese for the CRACKER BARREL Cheese.

Nutritional Information: Calories 600 Total fat 31 g Saturated fat 16 g Cholesterol 205 mg Sodium 900 mg Carbohydrate 34 g Dietary fiber 2 g Sugars 2 g Protein 44 g

Vitamin A 20 %DV Vitamin C 6 %DV Calcium 30 %DV Iron 20 %DV

Recipe and photograph provided courtesy of Kraft Foods.