300 g of cheddar cheese
4 whole chicken breasts, cut in half, boneless, skinless, or 8 chicken strips
2 lightly beaten eggs
1/4 cup of all-purpose flour
butter or margarine
1 tablet of chicken broth
1/2 cup of finely chopped onion
1/2 cup of green pepper
2 tablespoons of all-purpose flour
1 teaspoon of salt
1/4 teaspoon of black pepper
3 cups of cooked rice
1 can of mushrooms without liquid
300 g of cheddar cheese
4 whole chicken breasts, cut in half, boneless, skinless, or 8 chicken strips
2 lightly beaten eggs
1/4 cup of all-purpose flour
butter or margarine
1 tablet of chicken broth
1/2 cup of finely chopped onion
1/2 cup of green pepper
2 tablespoons of all-purpose flour
1 teaspoon of salt
1/4 teaspoon of black pepper
3 cups of cooked rice
1 can of mushrooms without liquid
Preheat the oven to 400°F (200°C)
Cut the cheese into 8 pieces
Beat the chicken strips or breasts
Wrap each piece of chicken around each piece of cheese and secure with toothpicks
Dip the rolls in beaten eggs and then coat with all-purpose flour
Melt butter or margarine in a skillet and cook the chicken rolls until golden brown. Reserve
Dissolve the tablet of chicken broth in 1 cup of boiling water
Melt 1/3 cup of butter or margarine in another skillet, sauté the onion and green pepper until tender, then add flour, salt, black pepper, and chicken broth
Cook over low heat, stirring occasionally, until thickened
Add the cooked rice and mushrooms
Mix well
Transfer to a 9x13 inch baking dish
Cover with the chicken rolls and bake for 20 minutes
Serve 6-8 portions.
