4 (8 oz.) chicken breasts, skinned and pounded
2 eggs
1 diced garlic
1 tbsp. basil
1 dash cayenne pepper
3 oz. grated Swiss cheese
2 tbsp. chopped onion
8 oz. Ricotta cheese
2 tsp. Parmesan cheese
2 tbsp. chopped celery
1 chicken bouillon cube
Salt and pepper In a large bowl, combine the Ricotta and eggs. Mix thoroughly, then add Parmesan, Swiss, celery, garlic, and onions; mix well. Add basil, crushed bouillon cube, cayenne pepper, and salt; chill. BREADING: 1 tsp. onion salt
1 c. bread crumbs
1/4 c. Parmesan cheese
2 tbsp. flour
1 tsp. basil
Salt and pepper Mix the breading. Crack 3 eggs and beat well. Stuff the chicken and use toothpick to secure. Roll in flour, then dip in egg batter. Coat with breading. Fry until brown in hot oil. Place in roasting pan and bake 10-12 minutes. Serves 4. | 
