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| 1 | Boneless skinless chicken breast half |
| 1 Prise | salt |
| 1 Prise | pepper |
| 1/2 Teelöffel | parsley fresh, chopped |
| 1/8 Teelöffel | tarragon dried |
| 1 x ca. 30 g | Monterey Jack or cheddar cheese (cut into a 2 1/2 x 1/2 inch stick) |
| 2 Esslöffel | all-purpose flour |
| 1 | egg beaten |
| 2 Esslöffel | Seasoned or plain dry bread crumbs |
| 1 Esslöffel | butter or margarine |
| 1 Esslöffel | cooking oil |
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Pound chicken to 1/4 inch thickness. Season the inside with salt, pepper, parsley and tarragon. Place cheese in the center and fold chicken around it. Roll in flour; dip into egg, then roll in crumbs. Place chicken, seam side down, on a plate; refrigerate for 30 minutes. In a skillet saute chicken in butter and oil until golden. Place in a small shallow baking dish. Bake, uncovered, at 375 for 15 minutes or until juices run clear.
Eat-L Digest 13 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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