Chicken Monterey

• 1 boneless skinless chicken breast
• 1 dash salt and pepper
• 1/2 tsp. fresh parsley, chopped
• 1/8 tsp. dried tarragon
• 1 oz. monterey jack cheese
• cheddar cheese
• 2 tbsp. all-purpose flour
• 1 egg, beaten
• 2 tbsp. seasoned
• plain dry bread crumbs
• 1 tbsp. butter
• margarine
• 1 tbsp. cooking oil

1. Pound chicken to 1/4-inch thickness.
2. Season the inside with salt, pepper, parsley and tarragon.
3. Place cheese in the center and fold chicken around it.
4. Roll in flour; dip into egg, then roll in crumbs.
5. Place chicken, seam side down, on a plate; refrigerate for 30 minutes.
6. In a skillet, saute chicken in butter and oil until golden.
7. Place in a small shallow baking dish.
8. Bake, uncovered, at 375F for 15 minutes or until juices run clear.

chicken breast, salt, fresh parsley, tarragon, cheese, cheddar cheese, allpurpose flour, egg, bread crumbs, butter, margarine, cooking oil

Taken from www.foodgeeks.com/recipes/3022 (may not work)