4 chicken breasts, skinned and boned
1/2 c. chopped chives
2 tbsp. snipped fresh basil or 1/2 tsp. dried
6-8 oz. Gorgonzola cheese
1 egg
1 tbsp. water
3/4 c. fine bread crumbs
1/2 c. melted butter

Pound the chicken breasts between layers of waxed paper to flatten them; be careful not to break the flesh. Combine the chives and basil, then cut 4 fingers of cheese and roll them in the mixture. Put them between two layers of waxed paper and freeze for 15 minutes.

Meanwhile, grease a shallow baking dish and preheat oven to 350 degrees. Place a finger of cheese in the middle of each breast, tuck the chicken around it, then roll and fold the ends in to make a nice tight pocket. Fork-whip the egg with the water and dip each piece of chicken in the mixture. Roll in the bread crumbs, dip in the melted butter, and cover with more bread crumbs. Place the chicken pockets in the dish, cover with foil, and bake for 15 minutes. Remove foil and bake for another 25-30 minutes. Serves 4.