1 tbsp. butter, freeze butter before putting in chicken
1/4 lb. mushrooms
1 tbsp. dry white wine
3 chicken breasts, skinned, boned and pounded 1/8 inch thick
1 garlic clove, minced
Salt and pepper
1 1/2 oz. Monterey Jack cheese, cut into 3 sticks about 3 x 1/2 x 3/8 inches
1 1/2 oz. Swiss cheese, cut into 3 sticks
1/4 c. butter, cut into 3 sticks and frozen
2 tbsp. all purpose flour
2 eggs, slightly beaten
1/2 c. fine cracker meal, buy it by Nabisco
Oil for deep frying
Bearnaise sauce

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and wine and saute until mushrooms are tender and juices have evaporated, about 5 minutes. Remove from heat and set aside.

Prepare chicken breasts. Spoon mushroom mixture onto center of each chicken breast, dividing evenly. Top mushrooms with 1 stick each Jack cheese, Swiss cheese and frozen butter. Fold chicken breasts in half to enclose filling, using wooden picks to hold edges closed. Roll in flour, dip in egg to coat well, then roll in cracker meal, covering completely. Freeze 10 minutes.

Heat oil in wok or deep fryer to 400 degrees. Preheat oven to 450 degrees. Deep fry chicken (in batches if necessary) until light golden brown, about 5 minutes. Drain on paper towels. Transfer to baking sheet and bake 15 minutes. Serve immediately, accompanied by Bearnaise sauce.