5 chicken breasts, skinned, boned & halved (10 pieces)
Salt
2 eggs, beaten
1 c. fine bread crumbs
1/4 c. cooking oil
3 tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1/2 c. dry white wine
1 c. (4 oz.) Swiss cheese, shredded
Avocado slices
Tomato wedges

1 can bing cherries, drain, save juice
2 tsp. cornstarch
3/4 c. red wine

Place chicken breasts between two pieces of waxed paper and pound to about 1/4 inch thickness and sprinkle iwth salt. Dip chicken in egg and then in crumbs. Heat 2 tablespoons oil in skillet and brown chicken, a few pieces at a time, approximately 2 minutes on each side. Add oil as needed for each. Put aside. In a saucepan, melt butter. Blend in flour. Stir. Add salt and pepper. Add milk all at once, cooking and stirring until thickened and bubbly. Remove from heat. Add wine. Pour about 1/2 of sauce in bottom of a large baking dish. Place chciken on top of sauce and top with remaining sauce. Cover and chill overnight. Bake covered at 350 degrees for 50 to 60 minutes. Remove from oven and sprinkle with cheese. Return to oven until cheese is melted. To make cherry sauce: Mix cornstarch and wine. Bring cherry juice to boil and slowly add wine mixture. Cook until thick and clear, stirring constantly. Add cherries. Add red food coloring, if desired. Serves 8.