Chicken Alouette 5/94 ****

Categories:
dinners, poultry

4 chicken breasts, skinned and
1 boned
4 tablespoon alouette cheese or creamy
herb garlic cheese
3/4 cup flour
2 eggs; beaten
3/4 cup bread crumbs
3 tablespoon butter
1 tablespoon vegetable oil ----DILL BUTTER SAUCE***********---
1 tablespoon shallots; minced
3 tablespoon dry white wine
2 tablespoon whipping cream
1 tablespoon parmesan cheese
1 dash worcestershire sauce
1 dash hot pepper sauce
1/8 teaspoon seasoned salt
1/2 teaspoon lemon juice
1/2 teaspoon dill weed
1 stick butter

Pound chicken breasts to flatten, taking care not to puncture holes in the meat. Spread 1 tablespoon of softened cheese evenly over inside of each breast. Fold each in half and pat to seal. Dredge each breast in flour and then coat with beaten egg. Roll in bread crumbs and coat evenly. May be refrigerated at this point until ready to saute. If held overnight, an additional coating of bread crumbs may be needed. Heat butter and oil in a skillet until foamy. Saute chicken 2-3 minutes per side or until golden. Remove to an ovenproof dish. Bake in a 350 oven for twenty minutes. Serve, topping each with a dollop of Dill Butter Sauce.

Dill Butter Sauce Combine shallots and wine in a saucepan. Boil to reduce liquid to one tablespoon. Add next seven ingredients and whisk to combine. Over medium heat, add pieces of butter gradually to the sauce. Do not boil. Transfer sauce to a double boiler to keep warm until ready to serve.

Yield: 4 servings