Chicken Roccoco

From Linda Larsen,
Your Guide to Busy Cooks

8 boneless, skinless chicken breasts
1 8-oz. pkg. cream cheese, softened
2 Tbsp. butter
1 onion, finely chopped
1 clove garlic, crushed
1 egg
2 Tbsp. milk
2 cups dried bread crumbs
1 cup wild rice
1/2 cup brown rice
1/4 cup butter
1/4 cup olive oil
1 green bell pepper, chopped
1 onion, chopped
1 cup chopped mushrooms
1/4 cup flour
1 cup chicken broth
1-1/2 cups half and half or milk

Flatten chicken breasts between waxed paper. In small saucepan, melt 2 Tbsp. butter and saute onion and garlic until tender. Remove from heat. In small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.

Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.

Meanwhile, cook wild and brown rice in water to cover for 45 minutes. Drain off any remaining water.

Melt 1/4 cup butter and olive oil in large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside. In oil remaining in pan, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and half and half or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 13x9" baking pan. Top with chicken bundles.

Bake at 350 degrees for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked. 6 servings