1/2 c. finely chopped fresh mushrooms OR
1 (3 oz.) can (2/3 cup) broiled chopped mushrooms, drained
2 tbsp. butter
1 tbsp. all purpose flour
1/4 c. light cream
1/8 tsp. salt
Dash cayenne pepper
1 c. shredded sharp cheddar cheese
6 boned half chicken breasts
All purpose flour
2 slightly beaten eggs
3/4 c. fine dry bread crumbs

For cheese filling: Cook mushrooms in butter, about 5 minutes. Blend in flour, stir in cream. Add salt and cayenne; cook and stir until mixture becomes very thick. Stir in cheese; cook over very low heat, stirring constantly, until cheese is melted.

Turn mixture into pie plate. Cover; chill thoroughly, about 1 hour. Cut the firm cheese mixture into 6 equal portions; shape it into short sticks. If not already done, remove skin from chicken breasts. To make cutlet, place each piece of chicken, boned side up, between two pieces of Saran. Working out from the center, pound with wooden mallet to form cutlets not quite 1/4 inch thick. (Or ask your meatman to flatten the chicken breasts for you.)

Peel off Saran. Sprinkle meat with salt. Place a cheese tick on each chicken breast. Tucking in the sides, roll chicken as for jelly roll. Press to seal well. Dust the chicken rolls with flour; dip in slightly beaten eggs, then roll in fine dry bread crumbs. Cover and chill chicken rolls thoroughly, at least 1 hour. (Or fix ahead and chill overnight.)

About an hour before serving time, fry rolls in deep, hot fat (375 degrees) for 5 minutes or until crisp and golden brown; drain on absorbent paper towels. Place rolls in shallow baking dish and bake in slow oven (325 degrees) about 30- 45 minutes. Serve on warm platter. Makes 6 servings.