CHICKEN HERGEST RIDGE

10 CHICKEN HALF BREASTS-BONED AND SKINNED

1 C. CHOPPED MUSHROOMS
3 T. BUTTER
3/4 C. CREAM
1/4 TSP. SALT
1/8 TSP. CAYENNE PEPPER
1/4 C. CHOPPED CHIVES
1/2 LB. GRATED SHARP CHEDDAR

1 C. CORNMEAL
1/4 TSP. SALT
1/8 TSP. PEPPER

2 EGGS
2 TSP. WATER
1 T. OIL

3 C. BREAD CRUMBS
1/4 C. TOASTED SESAME SEEDS
1/2 TSP. BASIL

1/2 C. OIL

 

 

POUND CHICKEN THIN BETWEEN TWO SHEETS OF PLASTIC WRAP, INNER SIDE UP. SALT LIGHTLY

SAUTE MUSHROOMS IN BUTTER LIGHTLY AND ADD CREAM, SALT, CAYENNE, CHIVES AND CHEESE. COOK UNTIL THICK ON MEDIUM LOW HEAT. POUR OUT INTO A SQUARE BROWNIE PAN AND CHILL THOROUGHLY.
CUT INTO 10 STICKS.ABOUT 1/2 X 1/2 X 2-1/2. (THIS SHOULD LEAVE YOU WITH SAUCE LEFT OVER)
PLACE A STICK OF CHEESE ON INSIDE OF EACH CHICKEN BREAST AND ROLL UP, TUCKING IN THE ENDS.
WRAP IN PLASTIC AND CHILL.
REMOVE PLASTIC WRAP AND ROLL IN CORNMEAL MIXED WITH SALT AND PEPPER. SHAKE OFF EXCESS.
WHIP THE EGGS, WATER AND OIL TOGETHER AND DIP EACH CHICKEN ROLL IN IT ALLOWING EXTRA TO DRIP OFF.
FINALLY, MIX BREAD CRUMBS, SESAME SEEDS AND BASIL TOGETHER AND DIP EACH CHICKEN ROLL IN THAT.
HAVE OVEN AT 325o
FRY CHICKEN ROLLS IN HOT OIL UNTIL GOLDEN BROWN ON ALL SIDES.
BAKE IN A SHALLOW PAN FOR 40 TO 45 MINUTES
SERVE WITH A DRIZZLE OF THE WARM SAUCE OVER TOP AND AROUND THE CHICKEN ROLL ON THE PLATE. .