1/2 c. mushrooms
2 tbsp. butter
2 tbsp. flour
1/2 c. cream
1/4 tsp. salt
Dash of pepper
1 1/4 c. Cheddar cheese
6-7 boned chicken breast
All-purpose flour
2 eggs, slightly beaten
3/4 c. fine bread crumbs

For cheese filling: Cook mushrooms in butter about 5 minutes. Blend in cream and flour, stir until mixture becomes very thick. Stir in cheese; cook over very low heat, stirring constantly, until cheese melts. Turn mixture into pie plate. Cover; chill thoroughly about 1 hour. Cut the firm cheese mixture into 6 or 7 equal portions; shape it into short sticks.

If not already done, remove skin from chicken breasts. To make cutlets, place each piece of chicken, boned side up, between two pieces of saran wrap (overlap meat where chicken breast is split), working out from the center. Pound with a wood mallet to form cutlets not quite 1/4 inch thick (or ask your butcher to flatten the chicken breast for you.) Peal off saran wrap. Sprinkle meat with salt.

Place a cheese stick on each chicken breast, tucking in the sides; roll chicken as for jelly roll. Press the seal well. Dust the chicken rolls with flour; dip in slightly beaten egg, then roll in fine 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. Serves 6-7.