Chicken Rococo
Chicken Rococo features tender breaded chicken breasts filled with cheese, served over savory rice and vegetable sauce, making it a comforting dish perfect for family dinners or special occasions.
Ingredients
- 10 oz. mild Cheddar cheese ⓘ
- 4 boned and skinned chicken breasts ⓘ
- 2 eggs ⓘ
- 3/4 cup dry bread crumbs ⓘ
- 1/3 cup margarine ⓘ
- 2 tablespoons flour ⓘ
- 2 chicken bouillon cubes ⓘ
- 1 cup boiling water ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper
- 1/2 cup minced onion ⓘ
- 1/2 cup diced green pepper ⓘ
- 1 cup cooked wild rice ⓘ
- 3 oz. can sliced mushrooms ⓘ
Instructions
- Cut cheese into 8 equal sticks.
- Cut chicken breasts in half and flatten to 1/4-inch thickness.
- Place a cheese stick on each chicken piece; fold in the ends and sides, then fasten with a pick.
- Dip each chicken piece in beaten eggs, then in bread crumbs.
- Lay the coated chicken on a wire rack and let dry for 10 to 15 minutes.
- Brown the chicken in margarine until golden.
- Dissolve chicken bouillon cubes in boiling water.
- Cook minced onion and diced green pepper in margarine until tender.
- Add flour, salt, pepper, and bouillon to the vegetables and cook until thickened.
- Stir in cooked wild rice and drained sliced mushrooms.
- Pour the sauce into a buttered casserole.
- Place the browned chicken breasts on top of the sauce.
- Bake at 400°F for 20 to 25 minutes.
Nutrition & Diet Analysis (per serving)
808
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).