Chicken Rococo

Ingredients

• 1 (10 ounce) package Cracker Barrel sharp cheddar cheese

• 8 boneless skinless chicken breast halves (2-1/2 lb.)
• 2 eggs, lightly beaten
• 3/4 cup plain breadcrumbs
• 1/4 cup 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 (2 1/2 ounce) jar sliced mushrooms, drained

Directions

1. 1

   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.

2. 2

   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.

3. 3

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