You may also like
Categories:
Cheddar cheese chicken breasts eggs bread crumbs oil mushrooms onions flour black pepper chicken broth white rice rice
Viewed: 23 - Published at: 5 years agoIngredients
- 1 pkg. (8 oz.) CRACKER BARREL Sharp Cheddar Cheese
- 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
- 2 eggs, beaten
- 3/4 cup dry bread crumbs
- 1/4 cup oil, divided
- 1 cup sliced fresh mushrooms
- 1/2 cup each chopped onions and green peppers King Sooper's 1 lb For $0.99 thru 02/09
- 2 Tbsp. flour
- 1/4 tsp. black pepper
- 1 cup chicken broth
- 2 cups cooked long-grain white rice
- 1 cup cooked long-grain wild rice
Method
- Heat oven to 400F.
- Cut cheese crosswise in half, then cut each piece lengthwise into 4 sticks.
- Wrap 1 chicken breast around each cheese stick to completely enclose cheese; secure with wooden toothpicks.
- Dip chicken roll-ups, 1 at a time, in eggs then in bread crumbs, turning to evenly coat each roll-up.
- Heat 2 Tbsp.
- oil in large skillet on medium-high heat.
- Add chicken; cook 5 min.
- or until evenly browned, turning occasionally.
- Transfer to 13x9-inch baking dish sprayed with cooking spray.
- Bake 15 to 18 min.
- or until chicken is done (165 degrees F).
- Meanwhile, wipe skillet with paper towels.
- Add remaining oil and vegetables to skillet; cook 8 to 10 min.
- or until crisp-tender, stirring occasionally.
- Stir in flour and pepper until blended.
- Gradually stir in broth; cook 3 to 5 min.
- or until thickened, stirring constantly.
- Add rice; cook 2 min.
- or until heated through, stirring occasionally.
- Discard toothpicks from chicken.
- Serve chicken over rice mixture.
