3 c. fresh bread crumbs
1 c. ground almonds
4 tsp. oil
2 eggs
2 tsp. water
4 oz. walnut gourmandise cheese
1 tbsp. dried oregano or thyme
8 boneless chicken breasts, halved and skinned
3 tbsp. flour
3/4 c. unsalted clarified butter

In a large, flat dish, mix crumbs and almonds. In a small bowl, blend oil, eggs, and water. Divide cheese into 8 oval shaped pieces (1 1/2 teaspoon each). Roll cheese in oregano. With sharp knife, make a pocket in the thickest part of each chicken breast. Stuff in cheese. Dust chicken with flour. Dip in egg mixture and then in crumb mixture, coating heavily. Chill about 2 hours. When ready to serve, saute in large skillet in butter until golden (3 to 4 minutes each side). Serves 4.