1 (10 oz.) stick sharp cheddar cheese
4 boned & skinned chicken breasts
2 beaten eggs
3/4 c. dry seasoned bread crumbs
butter
1 cube chicken bouillon
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 pkg. white & wild rice
8 to 10 sliced mushrooms

Cut cheese into 8 equal sticks. Cut chicken breasts in half; flatten to 1/4 inch thickness. Roll around stick of cheese. Secure with toothpicks. Dip in eggs, then in bread crumbs. Brown in butter. Dissolve bouillon cube in water.

Cook onion, green pepper and mushrooms in 1/3 cup butter until tender; add flour and stir in well. Add seasonings and bouillon. Cook until thickened. Cook rice and pour into shallow casserole and mix in mushroom mix. Top with chicken. Bake at 400 degrees for 20 minutes. Can be made ahead and frozen.