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Chicken Rococo

Chicken Rococo


  • 1 (10 ounce) package CRACKER BARREL Sharp Cheddar Cheese
  • 8 boneless skinless chicken breast halves (2 1/2 pounds)
  • 2 eggs, lightly beaten
  • 3/4 cup plain dry bread crumbs
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 chicken bouillon cube
  • 1 cup boiling water
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/3 cup butter or margarine
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice
  • 1 cup cooked wild rice
  • 1 (2 1/2 ounce) jar sliced mushrooms, drained

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  1. Heat oven to 400 degrees F.
  2. Cut cheese crosswise in half, then cut each piece lengthwise into 4 equal sticks.
  3. Flatten chicken breasts to 1/4-inch thickness. Wrap each breast around stick of cheese; secure with wooden picks.
  4. Dip chicken into eggs, then in bread crumbs, turning to evenly coat all sides.
  5. Cook chicken in 1/4 cup butter in large skillet until evenly browned on all sides, turning occasionally. Remove from skillet; set aside.
  6. Dissolve bouillon in boiling water. Cook onion and green pepper in 1/3 cup butter in large skillet. Add flour and seasonings; mix well. Gradually add bouillon, stirring until well blended. Cook until thickened, stirring constantly.
  7. Add rices and mushrooms; mix well. Spoon into shallow baking dish. Top with chicken.
  8. Bake 20 minutes or until chicken is cooked through.
  9. Remove wooden picks before serving.

Prep Time: 30 min | Total Time: 50 min | Makes: 8 servings

Variation: Omit wild rice. Increase cooked white rice to 3 cups.

Substitute KRAFT Sharp Cheddar Cheese for the CRACKER BARREL Cheese.

Nutritional Information: Calories 600 Total fat 31 g Saturated fat 16 g Cholesterol 205 mg Sodium 900 mg Carbohydrate 34 g Dietary fiber 2 g Sugars 2 g Protein 44 g

Vitamin A 20 %DV Vitamin C 6 %DV Calcium 30 %DV Iron 20 %DV

Recipe and photo credit (used with permission): Kraft Foods -