Ingredients:
8 boneless skinless chicken breasts
1 (8 ounce) packages monterey jack cheese
2 eggs, beaten
1 1/2 cups dry breadcrumbs
2/3 cup butter or 2/3 cup margarine, divided
1 cup chicken broth
1/2 cup chopped onions
1/2 cup chopped green bell peppers
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice
1 (4 ounce) cans sliced mushrooms, drained
2 tablespoons diced pimentos
Directions:
Place each half of chicken breast on waxed paper; carefully flatten to 1/4 inch
thickness, using a meat mallet or rolling pin.
Cut cheese into 8 equal portions; place one portion in center of each half of chicken breast.
Fold long sides of chicken over cheese; fold ends over and secure with toothpicks.
Dip each chicken breast in eggs; then coat with breadcrumbs.
Brown meat on all sides in 1/3 cup butter; set aside.
Saute onion and green pepper in 1/3 cup butter until tender.
Add flour to vegetable mixture and stir until combined.
Stir in chicken broth, salt and pepper; cook until thickened.
Stir in rice, mushrooms, and pimento.
Spoon rice mixture into a 11x9x2-inch
baking dish and arrange browned chicken over rice mixture.
*Can be done ahead of time until this point.
Cover and refrigerate.
Bake at 400 F for 20-30 minutes or until heated through, increasing time 10-15 minutes if dish was refrigerated.
Servings: 8
Time preparation: 40 min.
Time total: 70 min.