2 lg. cloves garlic
3 tbsp. bacon grease or butter
8 skinless, boneless chicken breast halves
1 lb. Monterey Jack cheese
1 c. flour
1 tsp. salt
1/4 tsp. pepper
Juice of 1 lg. lemon
1 (8 oz.) can sliced mushrooms with juice
1 (10 3/4 oz.) can cream of celery soup
1/2 c. whipping cream

In large deep skillet or Dutch oven, melt bacon grease or butter over medium heat. Add chopped garlic and saute for a few minutes. Then remove garlic pieces from pan.

Meanwhile, butterfly each chicken breast and pound flat. Place 1 thick slice (approximately 3 x 1 x 1 inch) of cheese in center of each. Fold meat over cheese and pinch edges together.

Mix flour, salt and pepper. Coat each chicken breast with flour mixture and brown in bacon grease in skillet. When chicken pieces are golden brown, sprinkle with lemon juice, return garlic pieces to skillet, pour in mushrooms with juice and spoon in soup. Cover tightly and simmer on very low heat about 30 minutes. Open pan and stir whipping cream into sauce. Replace cover and continue to simmer until chicken is very tender (about 30 minutes more). Serve over hot steamed rice.