Riverhouse Chicken for 2

A kind of hybrid of Chicken Kiev, and Parmigano I invented for my favorite nun, Sister Ruth Marie Nickerson when I worked at her hospital. A tad labor-intensive, but worth the effort. My Sweet-Patootie loves this as an anniversary dish, serve with buttered, parsley noodles and your favorite green veggie, a spinach salad, and any dry, white wine. If you want "the real thing", e-mail me, the Zaar doesn't recognize my ingredients...this is closest

• Ready In: 2 hrs
• Serves: 2
• Yields: 2 2 Chicken Breasts

Ingredients

• 2  boneless skinless chicken breast halves
• 1⁄2 lb real butter
• 3  tablespoons  herbes de provence
• 6  ounces monterey jack cheese
• 1⁄2 cup lemon juice
• 1  cup dry white wine
• 1  garlic clove, minced fine
• 2  cups  seasoned bread crumbs
• 1⁄4 cup olive oil

Directions

1. Pound Chicken Breasts between 2 sheets of waxed paper till flat enough to roll up.
2. Melt butter, add Herbs, Lemon Juice, 1/2 of Wine, and Garlic, simmer till fragrant.
3. Use a pastry brush to generously coat inside of Chicken with the mixture.
4. Place 2 fingers of Monterrey Jack cheese inside of Breasts and roll with ends tucked in well.
5. Coat Chicken rolls with remaining Butter mix, then dredge with Bread Crumbs.
6. Refrigerate 1-4 Hours for best results.
7. Set oven for 350.
8. Heat Olive Oil in a heavy skillet.
9. Fry Chicken rolls till lightly brown, remove from skillet
10. Place in a shallow cassarole dish, add remaining Wine and bake for approximately 30 minutes, baste with additional butter-sauce or liquid as needed.