My brother requested this every year for his birthday and no wonder. The center of a chicken breast wraps around rich cheese and mushrooms and the outside crust is sauteed golden brown. It is delicious.
Serves 4
Ingredients:
4 de-boned chicken breasts (pound flat)
12 ounces Cheddar cheese
½ pound Mushrooms, washed and sliced, sautéed until golden in 1 tablespoon butter
Enough cooking oil to cover the bottom of pan
2 cups cornflake crumbs +2 tablespoons flour
1 egg + l tablespoon milk, beaten
Salt and pepper to taste
Sauce:
3 tablespoons butter, softened
2 tablespoons all purpose flour
1-2 cups chicken stock or broth
½ cup heavy whipping cream or whole milk
toothpicks
Instructions:
The Day Before: Make the sauce: Blend flour and butter to a smooth paste. This is a beurre manie, French for kneaded butter.
Heat 1 cup chicken stock or broth. Beat beurre manie vigorously into the hot liquid with a wire whip. When perfectly smooth bring the liquid to a simmer and stir until thickened.
Remove from heat and gradually add cream. Continue to stir until blended. If the mixture is too thick add more stock.
Add mushrooms and cheese to sauce and heat until completely blended, salt and pepper to taste.
Fill 4 cubes in an ice tray with sauce and freeze overnight. Refrigerate remaining sauce until day of preparation.
Serving Day: Place each chicken breast flat on platter Sprinkle with salt and pepper.
Place a frozen cube of sauce onto each chicken breast and roll up, secure with toothpicks.
Dip chicken into egg mixture, roll in cornflake crumbs. Fry chicken until golden brown on all sides.
Place into a baking dish, cover with remaining sauce and bake for 45 minutes at 350 degrees or until bubbly and chicken juices run clear.