Title: Chicken Monterey
Categories: Poultry
Yield: 1 Servings

1 Boneless skinless chicken
-breast half
1 ds Salt & pepper
1/2 ts Chopped fresh parsley
1/8 ts Dried tarragon
1 oz Monterey Jack or cheddar
-cheese (cut into a 2 1/2 x
-1/2 inch stick)
2 tb All-purpose flour
1 Egg; beaten
2 tb Seasoned or plain dry bread
-crumbs
1 tb Butter or margarine
1 tb Cooking oil

From: Pam and KerryAnn Cobb

Date: Sun, 14 Jul 1996 16:16:13 -0500
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,
http://www.erols.com/hosey.