1/2 c. white wine
4 boneless, skinless chicken breasts
1/2 c. herb garlic cheese
4 eggs
1/2 c. heavy cream
2 c. corn flake crumbs
BLAIR paprika

DILL BUTTER:

3 tsp. minced onion
1/2 c. dry sherry
1 tsp. fresh lemon juice
3/4 c. heavy cream
2 tsp. dill weed
1 c. butter, cut into pieces

HERB GARLIC CHEESE:

8 oz. soft cream cheese
3 tsp. minced garlic
1 tsp. minced onion
Salt & pepper to taste
2 tsp. fresh lemon juice
1 1/2 tsp. BLAIR fine herb seasoning

FOR THE GARLIC CHEESE: In a food processor combine all ingredients and whir until completely blended. Flatten chicken breasts with a meat mallet. Spread 1/4 of the cheese mixture on each breast. Fold breasts in half and tuck under ends. Chill for 2 hours.

FOR THE SAUCE: Combine onion, sherry and lemon juice in a saucepan. Simmer over moderate heat until the liquid has reduced to 3 teaspoons. Add cream and reduce again until liquid is 1/2 cup. Stir in dill and set aside.

Preheat oven to 400 degrees. Beat eggs and add cream. Dip chicken in egg wash and dredge in the corn flake crumbs mixed with paprika. Put the coated breast in a buttered baking dish with 1/2 cup white wine and bake 25 to 30 minutes until the chicken is done. Remove from baking dish and transfer to a heated platter. Just before serving, heat the sauce, whip in pieces of butter slowly stirring constantly. Do not allow the sauce to boil. When butter is incorporated, pour over chicken and serve at once. Yield: 4 servings.