CHICKENCORDON RONDELE (OR BOURSIN)

4 chicken breasts, boneless, skinless
6 tbsps. vegetable oil
l/2 cup flour
2 eggs
6 tbsps. parmesan cheese
4 oz. rondele spiced with garlic & herb (or Boursin cheese)
l/4 lb. butter
2 scallions, minced
l clove garlic, minced
salt & pepper to taste
l2 oz. cooked noodles, drained
Pound chicken breasts to l/4″ thickness. Place 2 tbsps. cheese in
center of breast and roll. Dredge with flour. Mix eggs with par-
mesan cheese to make a batter. Dip flour coated chicken in cheese
and egg mixture. Heat vegetable oil in skillet and saute chicken at
medium heat until golden brown. Place chicken breasts in baking dish
over buttered noodles. Melt butter in skillet after draining
vegetable oil. Add garlic and scallions. Mix and pour over chicken
breasts and noodles. Bake 30 minutes at 375.
Serves 4.