5 chicken breasts, skinned and deboned
2 beaten eggs
1/4 c. cooking oil
1 c. dry bread crumbs, fine
Salt and pepper
1/2 c. shredded processed cheese
3 tbsp. butter
3 tbsp. flour
2 1/2 c. milk
1/2 c. dry white wine

Avocado or tomato slices may be placed on top for garnish during the last few minutes of baking.

If desired, place chicken breasts between wax paper and pound to 1/4 inch thick. Sprinkle with salt, dip in slightly beaten egg, then in dry bread crumbs. Brown in oil on both sides and set aside.

In saucepan: Blend flour and butter; add salt and pepper. Add milk; cook until bubbly. Add wine and pour half of sauce in baking dish.

Place chicken breasts on sauce and pour remaining sauce over. Bake 50 minutes. Sprinkle with cheese and return to oven 10 minutes. May garnish now and bake 2 minutes.