This recipe comes from TASTE OF HOME Dec./Jan l996 issue

l boneless, skinless chicken breast
a dash of salt and pepper
1/2 tsp. fresh parsley, chopped
1/8 tsp. dried tarragon
1 oz. Monterey jack cheese
2 Tbs. flour
1 egg, beaten
2 Tbs. seasoned or plain dry bread crumbs
1 Tbs. butter or margarine
1 Tbs. cooking oil

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 degrees for l5 minutes or until juices run clear.

Hope this will be close enough to the real recipe. Enjoy!!!! Beth