1/2 cup finely chopped fresh mushrooms
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1/2 cup light cream
1/4 tsp. salt
Dash cayenne pepper
1 1/4 cups shredded sharp cheddar cheese
6 or 7 boned whole chicken breasts
All-purpose flour
2 slightly beaten eggs
3/4 cup 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 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 2 pieces of plastic wrap. (Overlap meat where chicken breast is split.) Working out from the center, pound with wooden mallet to form cutlets not quite 1/4" thick. Peel of plastic wrap. Sprinkle meat with salt. Place a cheese stick 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 egg, 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 hot fat for 5 minutes or until crisp and golden brown. Place rolls in shallow baking dish and bake in slow oven (325F) for about 45 minutes to 1 hour. Serve on warm platter.

Makes 6 or 7 servings.