Chicken Romanoff Recipe
This is a lip smacking Chicken Romanoff recipe which will knockout anyone who eats it. Excuse my excitement. I am very excited to know your opinion about this Chicken Romanoff. Send me a message about it.
Summary
Ingredients
1 (6-ounce) package egg noodles
1 (12-ounce) carton small-curd cottage cheese
1 (8-ounce) carton commercial sour cream
3/4 cup chopped green onions with tops
2 tablespoons butter or margarine, melted
1 clove garlic, crushed
1/8 teaspoon pepper
6 chicken breast halves, skinned and boned
4 ounces Monterey Jack cheese, sliced
2 eggs, beaten
1 cup fine, dry breadcrumbs
1/3 cup butter or margarine
1 chicken-flavored bouillon cube
1 cup boiling water
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4-ounce) can sliced mushrooms, drained
2 tablespoons chopped pimiento
Directions
Cook egg noodles according to package directions; drain.
Rinse with cold water, and drain again.
Combine next 6 ingredients; mix well.
Add noodles, and toss lightly; set aside.
Place each piece of chicken on waxed paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Place a slice of cheese over each piece of chicken, and top with 1 to 2 tablespoons of noodle mixture.
Fold sides and ends of chicken over noodles and cheese, and secure with wooden picks.
Spoon remaining noodle mixture into a lightly greased 12- x 8- x 2-inch baking dish; set aside.
Dip each piece of chicken in egg; coat with breadcrumbs.
Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides.
Place chicken over noodles in baking dish.
Dissolve bouillon cube in boiling water.
Saute onion and green pepper in 2 tablespoons butter until tender.
Add flour, stirring until smooth; cook 1 minute, stirring constantly.
Gradually add bouillon mixture; cook over medium heat, stirring constantly, until thickened.
Stir in next 4 ingredients, and pour over chicken.
Bake, uncovered, at 400° for 20 to 30 minutes.
Rinse with cold water, and drain again.
Combine next 6 ingredients; mix well.
Add noodles, and toss lightly; set aside.
Place each piece of chicken on waxed paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Place a slice of cheese over each piece of chicken, and top with 1 to 2 tablespoons of noodle mixture.
Fold sides and ends of chicken over noodles and cheese, and secure with wooden picks.
Spoon remaining noodle mixture into a lightly greased 12- x 8- x 2-inch baking dish; set aside.
Dip each piece of chicken in egg; coat with breadcrumbs.
Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides.
Place chicken over noodles in baking dish.
Dissolve bouillon cube in boiling water.
Saute onion and green pepper in 2 tablespoons butter until tender.
Add flour, stirring until smooth; cook 1 minute, stirring constantly.
Gradually add bouillon mixture; cook over medium heat, stirring constantly, until thickened.
Stir in next 4 ingredients, and pour over chicken.
Bake, uncovered, at 400° for 20 to 30 minutes.
