Chicken Romanoff Recipe
Summary
Ingredients
| Egg noodles package | 1 | |
| Cottage cheese | 1 Carton (1l) | |
| Sour cream | 1 Carton (1l) | |
| 3/4 cup chopped green onions with tops | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Garlic | 1 Clove (5gm), crushed | |
| Pepper | 1/8 Teaspoon | |
| 6 chicken breast halves, skinned and boned | ||
| Monterey jack cheese | 4 Ounce, sliced | |
| Eggs | 2 , beaten | |
| Breadcrumbs | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| 1 chicken-flavored bouillon cube | ||
| Boiling water | 1 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Pimiento | 2 Tablespoon, chopped | |
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.
Chef
