Ingredients
4 large skinless, boneless chicken breast halves (about 1 1/3 pounds)
- 1 cup shredded smoked Rofumo cheese or smoked Gouda, Edam or cheddar
cheese (4 ounces)
1/2 cup all-purpose flour
1/8   teaspoon salt
1/8 teaspoon pepper
2 eggs, slightly beaten
3/4 cup fine dry bread crumbs
1 tablespoon peanut oil or other cooking oil

 
Directions
1. Using a sharp knife, cut a pocket in the side of each chicken breast
half. Stuff each pocket with about 1/4 cup of cheese. Secure openings
with wooden toothpicks, if needed.
2. In a shallow dish, stir together flour, salt and pepper. Place eggs
in another shallow dish, and place bread crumbs in a third shallow dish.
Coat stuffed chicken breasts in flour mixture. Dip floured chicken in
beaten eggs, then coat well with bread crumbs.
3. In a large, ovenproof skillet, heat oil over medium heat. Cook
chicken 2 to 3 minutes per side or till browned.
4. Transfer skillet to a 375 degree F oven and bake, uncovered, 12 to 15
minutes or till chicken no longer is pink. Makes 4 servings.