6 chicken breasts, skinned and boned
6 sticks Colby cheese, 3 to 3 1/2 inches long and 1/4 inch deep
1 box UNCLE BEN'S® white and wild rice mix
1 c. cooked white rice
2 c. chicken broth
2 tbsp. butter
2 tbsp. flour
1/4 c. minced green pepper
1/4 c. chopped celery
1/8 c. minced onion

Saute pepper, celery, onion. Set aside. Melt butter and add flour, salt and pepper to taste. When it begins to bubble, add chicken broth. Bring to a boil, add sauteed vegetables. Mix with cooked rice and pour in baking dish. Set aside. Salt chicken breasts lightly. Place cheese sticks on the underside.

Roll the breast around the cheese stick and secure with toothpicks or kitchen twine. Dip in a beaten egg and milk mixture and roll in finely crushed bread crumbs. Fry over medium heat in a skillet in melted butter until golden brown, turning gently until browned evenly. Place on rice and bake 30 to 40 minutes in a 325 degree oven.