4 chicken breasts, boneless & skinless
6 tbsp. vegetable oil
1/2 c. flour
2 eggs, beaten
6 tbsp. garlic & herb Rondele cheese
1/4 lb. butter
2 scallions (minced)
1 garlic clove (minced)
12 oz. cooked noodles
8 tbsp. Parmesan cheese

Pound chicken breasts to 1/4 inch thickness. Place 1 1/2 tablespoons rondele cheese in center of chicken breast and roll chicken to cover cheese. Dredge chicken in flour.