4 whole chicken breasts, skinned & boned (about 8 oz. each)
Salt & freshly ground pepper
2 lg. cloves garlic, squeezed through garlic press
1 tbsp. dried oregano
1 (8 oz.) stick extra sharp cheese
1/2 c. dry sherry
1/2 c. honey
1 c. walnuts, finely chopped
Garnish: 4 unpeeled orange slices

Preheat oven to 325 degrees. Butter an 8 or 9 inch baking dish. Trim chicken breasts of fat and membrane. Place each breast, smooth side down, between 2 pieces of waxed paper and pound thin with a meat pounder. Sprinkle breasts lightly with salt and pepper; rub them with garlic and coat with oregano.

Cut cheese lengthwise into 4 sticks. Place a stick of cheese in the center of each breast (on the inner, not the smooth, side) and roll the breast around it, tucking in the ends, to make a tidy sausage-shaped roll. Bake for about 25 minutes or until cooked through.

While the chicken is cooking, combine sherry, honey and nuts in a small bowl and mix well. Remove the chicken from the oven and ladle about 1/4 cup of sauce over each breast. Return to oven for 3 to 5 minutes or until the sauce bubbles. Serve with a slice of orange for garnish.

Serves 4.