Try this Rolled Chicken Washington recipe, or contribute your own.
Suggest a better descriptionIn small skillet, cook mushrooms in butter for 5 minutes. Blend in the 2 Tbspl. of flour. Stir in the cream. Add salt and cayenne pepper. Cook, stirring til the mixture is very thick. Add cheese and simmer, stirring til cheese melts. Turn mixture into a pie plate. Cover and chill for 1 hour. Cut into 6 pieces, shaping into short sticks.
Remove skin from chicken breasts. Place each piece of chicken between plastic wrap and pound out with a wooden mallet to form cutlets not quite 1/4 inch thick. Peel off the wrap. Sprinkle the chicken with more salt. Put a cheese stick on each piece, tucking in the sides. Roll as you would if you were making a jelly roll. Press to seal well. Dust the rolls with flour. Dip rolls into the egg, then in the bread crumbs. Cover and chill thoroughly for at least 1 hour.
An hour before serving, preheat oven to 350. Fry rolls in a little oil to brown. Transfer to a baking dish and bake for 30 to 45 minutes.
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Serving Size: 1 Recipe (2671g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 4881 | ||
Calories from Fat: 2537 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 281.9g | 376 % | |
Saturated Fat 117.2g | 586 % | |
Monounsaturated Fat 105.4g | ||
Polyunsanturated Fat 39.3g | ||
Cholesterol 1747.9mg | 538 % | |
Sodium 2611.9mg | 90 % | |
Potassium 5237.1mg | 138 % | |
Total Carbohydrate 184g | 54 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 175g | ||
Protein 388.3g | 555 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4881
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