8 chicken breasts, boneless, skinless
12 tbsp. vegetable oil
1 c. flour
4 eggs
12 tbsp. Parmesan cheese
8 oz. rondele cheese, garlic & herb
1/2 - 1 lb. butter
4 scallions, minced
2 cloves garlic, minced
12 oz. noodles, cooked, drained
Salt & pepper to taste

Pound chicken breasts to 1/4" thickness. Place 2 tablespoons rondele cheese in center of breast and roll. Dredge with flour. Mix eggs with Parmesan cheese to make a batter. Dip flour coated chicken in cheese and egg mixture. Heat vegetable oil in skillet and saute chicken at medium heat until golden brown. Place chicken breasts in a baking dish over buttered noodles. Melt butter in skillet after draining vegetable oil. Add garlic and scallions. Mix and pour over chicken breasts and noodles. Bake 30 minutes at 375 degrees.