Salt, pepper and (sparingly) nutmeg da boid. Place in shallow dish and cover with brandy, rhine wine or your favorite marinade. Cover and refrigerate overnight. Flatten the breasts between waxed paper by pounding with wine bottle, or whatever, until 1/4 inch thin. Prepare mixture of: 2 tbsp. chopped chives 1 tbsp. chopped parsley 1 tbsp. minced onion 1/2 c. Ricotta or cream cheese 1 tbsp. minced garlic

Cream all together. Shape butter jazz into finger-like rolls using approximately 1 1/2 tablespoons of mixture. Seal inside breast by folding over and rolling tightly. (Secure with toothpicks, if necessary.)

Roll each breast in flour, then egg, then finally in bread crumbs. OF course, Cheda's crumbs seem to work best! Fry the breasts in oil heated in about 375 degrees for 5-7 minutes.

After frying, drain and top with grated cheese and place under broiler to melt cheese.

Nothing but heaven itself is better than a friend who is really a friend.