Chicken Monterey

• 4 boneless skinless chicken breasts
• 4 dashes salt
• 4 dashes pepper
• 2 teaspoons chopped fresh parsley
• 12 teaspoon dried tarragon
• 4 ounces monterey jack cheese (cut into thin sticks( about 2 inches or so)
• 12 tablespoons all-purpose flour
• 12 tablespoons seasoned dry bread crumbs
• 4 beaten eggs
• 4 tablespoons butter
• 4 tablespoons cooking oil

1. Pound the chicken breasts to about 1/4 inch of thickness.
2. Season inside with the salt, pepper, parsley, and tarragon.
3. Put the cheese in the center of the chicken and then fold the chicken around it.
4. Roll in the flour.
5. Dip in the egg.
6. Roll in the breadcrumbs.
7. Place in refrigerator for 30 minutes seam side down.
8. Saute the chicken in skillet with butter and oil on both sides until brown
9. Bake uncovered at 375 degrees for 40 minutes.

chicken breasts, salt, pepper, parsley, tarragon, cheese, flour, bread crumbs, eggs, butter, cooking oil

Taken from www.food.com/recipe/chicken-monterey-198859 (may not work)