Chef’s Notes: Definitely file this one under “comfort food” not “gourmet.” The recipe originally appeared in The Complete Cheese Cookbook, copyright 1971, as a cheese-stuffed breaded chicken breast baked on a bed of rice mixed with onions, peppers, and mushrooms. (I don’t know why it was named rococo, which, according to Wikipedia, is “a style of 18th century French art and interior design.”) For my variation on this mysterious antique of a recipe, I omitted the rice, stuffed it with cheese, and coated it with Shake ‘n’ Bake BBQ Glaze. (Yes, Shake ‘n’ Bake. It’s one of the few processed foods that hasn’t been banned from my pantry.) Not the healthiest recipe on my blog, but it’s certainly tasty. 🙂
Barbecue Chicken Rococo
4 large boneless skinless chicken breasts
4 oz. sharp Cheddar cheese, cut into 4 equal sticks
4 T. Shake ‘n’ Bake BBQ Glaze (or 2 T. Shake ‘n’ Bake and 2 T. dry ranch dressing mix)
Preheat oven to 375 degrees. Flatten each chicken breast to 1/4 inch thickness. Put BBQ Glaze on plate. Place one stick of cheese on each chicken breast and roll up, then roll in BBQ glaze. Put chicken breasts on foil-lined baking sheet and bake 30 minutes.