1 onion
1 green pepper
1 block Cracker Barrel sharp Cheddar
Rice
Chicken bouillon dissolved in c. of water
6 deboned chicken
2 eggs
Bread crumbs
2 tbsp. butter

Saute onions and green pepper in butter until tender. Then add cup of chicken broth. Pour onions and peppers and broth in the rice. Put in casserole dish. Cut cheese into 8 rectangles. Wrap chicken around cheese, fasten with toothpicks. Dip in egg and bread crumbs, brown in skillet. Then lay chicken on top of rice. Put in oven at 350 degrees for 45 minutes.