4 whole chicken breasts, split, boned & skinned
1 (8 oz.) pkg. Monterey Jack cheese
2 eggs, beaten
1 1/2 c. dry bread crumbs
2/3 c. butter, divided
1 chicken bouillon cube
1 c. boiling water
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tsp. flour
1 tsp. salt
1/4 tsp. pepper
3 c. cooked rice
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. chopped pimento

Place each half of chicken breast on waxed paper; carefully flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Cut cheese into 8 equal portions; place 1 portion in center of each half of chicken breast. Fold long sides of chicken over cheese; fold ends over and secure with toothpicks. Dip each chicken breast in egg; then coat with bread crumbs. Brown meat on all sides in 1/3 cup butter; set aside.

Dissolve bouillon in boiling water. Saute onion and green pepper in 1/3 cup butter until tender. Stir in bouillon, flour, salt and pepper; cook until thickened. Stir in rice, mushrooms and pimento.

Spoon rice mixture into an 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Arrange browned chicken over rice mixture. Bake at 400 degrees for 20-30 minutes.