6 to 8 skinned and boned chicken breasts
1 egg
Cracker crumbs

CHEESE FILLING:

1/2 c. chopped mushrooms
2 tbsp. butter
2 tbsp. flour
1/2 c. milk
1/4 tsp. salt
Dash cayenne pepper
1 1/4 c. shredded Cheddar cheese

Prepare cheese filling first. Cook mushroom in butter 5 minutes. Blend in flour, stir in milk, salt and pepper; cook and stir until thickened. Stir in cheese until melted. Cover and chill 1 hour. Cut cheese into sticks.

Place a cheese stick on each chicken breast. Tucking in sides, roll chicken like a jelly roll. Press to seal well. Dust rolls with flour, dip in slightly beaten egg, then roll thoroughly in fine crumbs. Cover and chill 1 hour.

One hour before serving fry chicken rolls in hot oil for 5 minutes or until crisp and golden. Drain on paper towel. Place chicken rolls in baking dish and bake in slow 325 degree oven for 30 to 45 minutes. Serves 6 to 8.