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Main dishes

Chicken Rococo

Chicken Rococo recipe
photo by:kraft
There's nothing complicated about our Chicken Rococo, just delicious cheese-stuffed chicken breasts browned in a skillet and baked until delicious.
time
prep:
55 min
total:
55 min
servings
total:
8 servings
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What You Need

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
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

Make It

HEAT oven to 400°F.

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 (165ºF). 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.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.
Substitute
Prepare using KRAFT Sharp Cheddar Cheese.
Variation
Omit wild rice. Increase cooked white rice to 3 cups.
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RecipeDetail
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