2 tbsp. butter
2 tbsp. olive oil
5 deboned chicken breast
10 oz. Cheddar cheese
2 beaten eggs
Bread crumbs
2 chicken bouillon cubes
2 c. water
1 c. onions
2 garlic cloves
2 stalks celery
1 green pepper
1/2 c. parsley
1/3 c. dry sherry
1/2 tsp. pepper
1 tsp. salt
1 can mushrooms

Pound chicken breast to make thin. In center of each breast, put a piece of cheese and secure with toothpick. Dip breast in eggs, salt and pepper breast, then roll in bread crumbs. Let sit at least an hour before browning in melted butter and oil. Remove breast to baking dish.

In drippings, make roux with a little flour. Saute onions, garlic, celery and green pepper. Dissolve bouillon in water and pour into roux mixture. Also add wine, cook until thickened. Pour over chicken, sprinkle mushrooms and parsley over chicken. Cover and cook in 350 degree oven for 1 hour. Serve over rice.