Chicken Monterey

• 1 boneless skinless chicken breast halves (4 ounces)
• Dash salt and pepper
• 1/2 teaspoon chopped fresh parsley
• 1/8 teaspoon dried tarragon
• 1 ounce Monterey Jack or cheddar cheese (cut into a 2-1/2- x 1/2-inch stick)
• 2 tablespoons all-purpose flour
• 1 egg, lightly beaten
• 2 tablespoons seasoned or plain dry bread crumbs
• 1 tablespoon butter
• 1 tablespoon canola oil

1. Flatten chicken to 1/4-in. thickness. Season the inside with the salt, pepper, parsley and tarragon. Place cheese in the center and fold chicken around it.
2. Place flour in a small shallow bowl. Place egg in another shallow bowl. Place bread crumbs in a third shallow bowl. Roll chicken in flour; dip into egg, then roll in crumbs. Cover and refrigerate for 30 minutes.
3. In a small skillet, saute chicken in butter and oil until golden brown. Place in a small shallow baking dish. Bake, uncovered, at 375u0b0 for 15 minutes or until a thermometer reaches 170u0b0.

chicken, salt, parsley, tarragon, cheddar cheese, flour, egg, bread crumbs, butter, canola oil

Taken from www.tasteofhome.com/recipes/chicken-monterey/ (may not work)