Chicken Rococo

Prep: 30 min | Bake: 20 min | Yield: 8 servings

Ingredients

• 1 (10 ounce) package 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 bell pepper
• 1/3 cup butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked white rice
• 1 cup cooked wild rice
• 1 (2 1/2 ounce) jar sliced mushrooms, drained

Instructions

1. Heat oven to 400 degrees F.
2. Cut cheese crosswise in half, then cut each piece lengthwise into 4 equal sticks.
3. Flatten chicken breasts to 1/4 inch thickness. Wrap each breast around stick of cheese; secure with wooden picks.
4. Dip chicken into eggs, then in bread crumbs, turning to evenly coat all sides.
5. Cook chicken in 1/4 cup butter in a large skillet until evenly browned on all sides, turning occasionally. Remove from skillet; set aside.
6. Dissolve bouillon in boiling water. Cook onion and bell pepper in 1/3 cup butter in a large skillet. Add flour and seasonings; mix well. Gradually add bouillon, stirring until well blended. Cook until thickened, stirring constantly.
7. Add rices and mushrooms; mix well. Spoon into a shallow baking dish. Top with chicken.
8. Bake for 20 minutes or until chicken is cooked through.
9. Remove wooden picks before serving.

Nutrition

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

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

Attribution

Recipe and photo used with permission from: Kraft Heinz Company