4 chicken breasts, boneless and skinless
1 container Rondele herb garlic cheese
Salt
Pepper
Lemon juice
Flour (for rolling)
Egg, beaten
Bread crumbs

Lightly pound chicken breasts with meat mallet to tenderize and flatten. Sprinkle with salt, pepper, and lemon juice. Place cheese in center of each breast. Roll chicken around cheese, sealing ends by pinching. Dip chicken roll in flour, beaten egg, and finally bread crumbs. Refrigerate for at least one hour. Saute for about 5 minutes each side in skillet with 1/2 cup melted butter and 1/4 cup oil.