Remove skin and debone the chicken breasts. You should have 6 breasts and 6 filets,enough to make 8 rolls. Between pieces of wax paper, pound the breasts and filets to between 1/8 to 1/4 inch thickness. Combine 3 filets each to make two more flattened pieces of meat. Put in the frig,covered until ready to fill and roll.

Fry chopped mushroom pieces(350F) in butter until golden. Sprinkle with flour, reduce heat to 250F and gradually add cream,stirring constantly until thickened. Add the grated cheese and stir until cheese is completely melted and blended.Flavor with sat and cayenne. Pour onto a large pie plate or cookie sheet which has been lightly oiled and spread thinly. Cool in the refrigerator for at least an hour.When mixture is solid, cut into pieces and put on the flattened chicken and roll up into rolls,tucking ends in. You may have to use toothpicks to hold rolls together. Place seam side down and cool for a few minutes in frig. Beat eggs. Roll chicken rolls in flour,shaking off excess. Dip in beaten eggs and roll in bread crumbs.Place rolls on a cooky sheet and refrigerate one hour. Heat fry pan to 350F. Add 1/2 oil-butter to pan and brown rolls.( I cook 5 minutes,turning 4 times for even browning.)Put browned rolls in a buttered casserole and bake 30 to 45 minutes at 325F. Serves 8 normal people.