8 oz. herb-garlic cheese
3 eggs
1/4 c. milk Flour, as needed
2 c. dry bread crumbs
Vegetable oil, for frying
2 tbsp. shallots, minced
1/2 c. dry white wine
1 1/2 tbsp. fresh lemon juice
3/4 c. heavy cream
1/2 tsp. hot pepper sauce
1 tsp. salt
1 tbsp. dill weed
1 c. unsalted butter, cut into pieces
Make Dill Butter Sauce: combine shallots, wine and lemon juice in saucepan. Simmer over moderate heat, until liquid has reduced to 2 tablespoons.
Add cream. Reduce again, until liquid is 1/2 cup. Stir in pepper sauce, salt and dill weed; set aside.
Flatten chicken breasts between layers of wax paper, until 1/4 inch thick. Spread quarter of herb-garlic cheese on each. Fold breasts in half; tuck under ends. Chill 1 hour.
Preheat oven to 400 degrees. Beat eggs; add milk. Dredge chicken in flour and dip in egg wash. Then coat with bread crumbs. Heat oil in large saute pan. Add chicken breasts, 1 at a time. Brown on both sides. Remove from pan. Place on cookie sheet. Bake 8-10 minutes.
Just before serving chicken, heat sauce. Whip in pieces of butter slowly. Stir constantly. DO NOT allow sauce to boil. When butter is incorporated, serve at once.
