“This is a recipe that I found in a Kraft Cookbook years ago. I lost the book but knew the "general" recipe. Finally I went to the Kraft web site and emailed them for the recipe, I am glad I did, I was missing a few ingredient and they make all the difference. This recipe does take a bit of prep, but the end "taste" result is well worth the effort... delicious!”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
8 cheese wrapped breast
UNITS:
US

Ingredients Nutrition

Directions

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

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