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Recipe Ingredients:
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1/2
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cup finely chopped fresh mushrooms
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2
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tablespoons butter or margarine
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2
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tablespoons flour
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1/2
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cup light cream
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1/4
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teaspoon salt
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1
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dash cayenne pepper
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1/4
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cup <a href="/nuts/pecans/georgia-raw-noshell.html">Chopped Pecans</a>
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5
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ounces sharp natural cheddar cheese, shredded
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6 or 7
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boned, whole chicken breasts
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1
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all purpose flour
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2
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slightly beaten eggs
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3/4
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cup fine dry bread crumbs
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3/4
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cup <a href="/nuts/pecans/georgia-raw-noshell.html">Finely Chopped Pecans</a>
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Cooking Directions: |
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1.
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Cook mushrooms in butter about 5 minutes. Blend in flour, stir in cream. Add seasonings and 1/4 cup pecans; cook and stir until mixture is very thick. Stir in cheese; cook over very low heat, stirring until cheese melts.
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2.
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Turn into pie plates. Cover, chill 1 hour. Cut firm cheese mixture into 6 or 7 pieces; shape into short sticks.
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3.
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Overlap chicken breasts where split. Pound out from center to form cutlets not quite 1/4 inch thick. Sprinkle meat with salt. Place cheese stick on each piece.
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4.
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Tucking in sides, roll as for jelly roll. Press to seal well. Dust rolls with flour, dip in egg, then crumbs and chopped pecans. Cover and chill thoroughly, at least 1 hour.
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5.
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Ah hour before serving, fry rolls in deep, hot fat 375 F for 5 minutes, or until golden brown. Drain on paper towels. Bake in shallow baking dish at 325 F for 30 to 45 minutes.
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